Almond Butter Thai Salad
Like a Pad Thai but in crunchy salad form!
Servings: 4 servings
Calories: 382kcal
Ingredients
- 3 cups cooked quinoa
- 1 cup broccoli florets finely chopped
- 1/2 cup shredded carrot
- 1 cup red bell pepper julienned and cut into 2″ strips
- 1 cup shredded cabbage
- 2 green onions finely chopped
- 1/4 cup peanuts chopped (optional)
- Dressing
- 1/4 cup creamy almond butter (or peanut butter
- 1 tablespoons toasted sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon brown rice vinegar
- Juice of 1 lime
- 2 – 3 tablespoons water to thin the dressing
Instructions
- Add all the salad ingredients into a large bowl, minus the broccoli and dressing.
- If desired, gently steam the broccoli for 2 minutes (or 40 seconds in the microwave) and transfer to the salad bowl. Toss ingredients together to combine. (<-- this step is optional, you can also just eat it raw!)
- Drizzle dressing over salad and toss again until everything is incorporated and evenly covered by the dressing.
- Serve immediately or store in fridge and serve when desired.
- Enjoy!
Nutrition
Calories: 382kcal | Carbohydrates: 41g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Sodium: 288mg | Potassium: 680mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4060IU | Vitamin C: 78.6mg | Calcium: 117mg | Iron: 3.6mg