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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