Good Eats!

Rainbow Pad Thai

We love vegetables, my husband especially loves them raw.   I was hesitant with this one because I’m not a big cabbage fan, but it was so colorful I just had to try it.  So healthy and so good.  We actually like a little more of the dressing so I made some extra.  This is excellent for make ahead lunches.


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


  • 1 garlic clove, finely grated
  • 1/4 cup peanut butter
  • 2 tbsp lemon or lime juice
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1/2 tbsp sesame oil
  • 1 tsp ginger, finely grated
  • maple syrup, to taste


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.

Source:  The Girl with the Spatula


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