Rainbow Pad Thai Salad

After 24 hours of traveling, we're home! I miss BC but it's great to be in my own house and sleeping in my own bed. This morning my mom and I went to the Wan Chai market where we bought a bunch of vegetables. I then made this beautiful and colorful salad for dinner.

Rainbow Pad Thai Salad
Recipe slightly adapted from Oh She Glows.
Makes 2 large servings and about 2/3 cup of dressing.


- 1 medium zucchini,  julienned
- 2 carrots,  julienned
- 1 red pepper, thinly sliced
- 1 c. thinly sliced red cabbage
- 3/4 c. cooked edamame
-  3 green onions, thinly sliced
- 3 tbsp. sesame seeds


dressing:
- 1 garlic clove, finely grated
- 1/4 c. peanut butter
- 2 tbsp. lemon or lime juice
- 2 tbsp. soy sauce
- 2 tbsp. water
- maple syrup or another liquid sweetener**
- 1/2 tbsp. sesame oil
- 1 tsp. finely grated ginger

** the original recipe says 2 1/2 tsp but I found that way too bitter and ended up using approximately 6 1/2 tsp so just taste it and use whatever amount tastes best to you.


Prepare the vegetables and mix together the zucchini, carrots, red pepper, and cabbage in a large bowl using your hands. Make the dressing by whisking together all the ingredients. Top the salad with the edamame, green onions, sesame seeds, and the dressing.

Enjoy!