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
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!