Kale & Cabbage Pad Thai Salad

Kale & Cabbage Pad Thai Salad is a healthy and easy to make Asian inspired salad that’s perfect for a lunch time get together or for a light dinner at home. This recipe combines the flavor of cabbage, fresh ginger, green onions, spicy Thai herbs, and sesame oil for a flavorful and nutritious salad.

Serve this delicious salad with steamed white rice. Enjoy!

Whether you are looking for a light and refreshing salad to bring on a sunny day or are a food connoisseur who likes to sample many different Asian foods, you are sure to love Kale & Cabbage Pad Thai. The combination of sweet potato, bell pepper, onion, and garlic in a mildly sweet tamarind sauce makes this mild and easy to make salad a favorite in both the South and the North.

While there are dozens of recipes for Thai salads, none compare to this quick and easy Pad Thai. Try it at least once, you won’t be sorry!

Kale & Cabbage Pad Thai is a relatively simple and tasty Thai salad to prepare. All you really need is cabbage, kalache sauce, hot water, and your choice of herbs or seasonings. Most people will probably be blending the chopped vegetables long before cooking in order to retain more of their tenderness. The key is to keep the moisture from cooking out while retaining the tenderness of the cabbage.

Kale & Cabbage Pad Thai Salad

Recipe by TiffanieCourse: BreakfastCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes

This kale and cabbage pad thai salad has all the flavors of pad thai in salad form! It is my take on the Sweet and Spicy Kale Pad Thai from Whole Foods. Vegan + gluten-free.

Ingredients

  • 1/2 small head of green cabbage, thinly sliced

  • 1 bunch of kale, thinly sliced

  • 1 cup chopped red onion

  • 1 cup thinly sliced red bell pepper

  • 2 carrots, peeled and thinly sliced

  • 1-2 Tablespoons chopped fresh cilantro

  • 1 15 oz can chickpeas, rinsed and drained

  • Light Pad Thai Dressing
  • 1/4 cup natural peanut butter

  • juice of 2 limes, about 4 Tablespoons

  • 2 Tablespoons Bragg’s Liquid Aminos, or low-sodium tamari

  • 2 Tablespoons water

  • 1 Tablespoon maple syrup

  • 1/2 Tablespoon toasted sesame oil

  • 1 teaspoon sriracha, or more depending on your taste

  • 1 teaspoon fresh grated ginger

  • 1 teaspoon minced garlic

Directions

  • Combine all dressing ingredients in a glass jar. Stir or shake until combined and smooth. It might be hard to stir the peanut butter at first, which is why shaking might be your best bet.
  • Make sure all your veggies are chopped into bite-size pieces and toss in a large bowl to combine. Add chickpeas and top with dressing. Mix until all ingredients are well coated, serve and enjoy!

Reference : eatingbirdfood.

 

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