Microgreen Salad with a Pad Thai Style Dressing

I had a lot of leftover microgreens from the mini-retreat this weekend so I decided to make this salad using a Pad Thai recipe that a friend just share with me. For the salad I used: Shredded carrots, uncooked sweet potato, zucchini Julienned cucumber and red pepper Kale microgreens Sunflower microgreens For the Dressing I used: 1/3 cup water 1 T soy sauce 1 T Fish sauce 2 T carob syrup (you can use brown sugar or other sweetener) 4 T peanut butter 1 T Lime Juice 1 T rice vinegar 1 T hot chili sauce 1 t grated ginger Just blended the dressing ingredients together and tossed everything together. I sprinkled some sliced almonds on top. It was yummy!

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Leslie Barnett
Barnett Wellness Consulting
Leslie@BarnettWellnessConsulting.com
(508)314-0587
Sherborn, MA
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