Looking for a way to spice up your salads without compromising nutrition? This power-packed salad is not only incredibly nutritious but also delicious. This combination of complementary ingredients provides a rich source of vitamins A, C, and K, antioxidants, fiber, and essential minerals, which collectively boost immune function, improve digestion, support bone health, and reduce inflammation. Ingredients like almond butter add healthy fats, while kelp noodles offer beneficial iodine to support healthy thyroid function. This recipe provides overall nutrient density and detoxifying properties that make it an excellent choice for supporting overall wellness. Most importantly, it adds great diversity to your salad options so you’ll never get board or sacrifice flavor.
Raw Zucchini Pad Thai Salad
Ingredients
Salad
- ½ head red cabbage shredded
- 1 medium zucchini in thin "noodles"
- 4 carrots grated
- 2 bell peppers sliced
- 4 cups spinach or romaine lettuce
- 3 small bok choy chopped
- 2 cups broccoli sprouts
- 1 bunch cilantro leaves chopped
- 1 pack kelp noodles chopped
Dressing
- 1 cup almond butter raw, sprouted
- 1 tbsp ginger grated
- ½ cup water
- ¼ cup lemon juice fresh
- ¼ cup maple syrup pure
- 3 tbsp shoyu or tamari
- 4 tsp sesame oil
- 3 cloves garlic
- 1 tsp chili flakes or 1/2 a Serrano chili
Instructions
- To make the salad, put drained kelp noodles in a glass bowl and cover with water. Let sit 15-20 minutes until they soften. Then drain and rinse.
- Add all vegetables into extra large bowl then toss in kelp noodles.
- To make dressing, add all ingredients to a blender until smooth. Pour desired amount over salad and mix until well coated.
- Let sit for 15 minutes so all the flavors mingle.
- Keep any extra dressing in the fridge for up to 5 days.
- Dressed salad will be good for 2 days.
- For maximum freshness, It is best to add dressing to each portion as you serve it.
