Pad Thai Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
• Romaine Lettuce, 8 cups, chopped• Bean sprouts, 4 cups• Red Onion, 1/4 cup• Cilantro, raw, 4 tbsp.• Peanuts, dry-roasted, ½ cup• Shallots, 2 tbsp., chopped• Lime Juice, 1/4 cup• Agave Nectar, 2 tbsp.• Soy Sauce, or Wheat-Free Tamari, 2 tbsp. • Sriracha Hot Sauce, 1 tsp.
Dressing:
Pulse 2 tablespoons of the peanuts and all of the shallot in the food processor, just to chop everything up. Add the lime juice, water, agave, soy sauce, and Sriracha, and blend until very smooth. Use a rubber spatula to scrape down the side a few times. Now add the remaining 2 tablespoons of peanuts and pulse for a bit. These shouldn't be blended smooth, just chopped up small. The dressing will be fairly thin. Adjust the seasonings to your liking. Keep refrigerated in a tightly sealed container until ready to use, up to 5 days.
Salad:
In a large mixing bowl, toss together the lettuce, sprouts, red onion, and carrot. Add the dressing and toss to coat. Distribute the salad among four bowls. Distribute the remaining dressing among the bowls. Garnish with the remaining roasted peanuts and cilantro; serve with lime wedges.
Serving Size: 1/4 of recipe
Pulse 2 tablespoons of the peanuts and all of the shallot in the food processor, just to chop everything up. Add the lime juice, water, agave, soy sauce, and Sriracha, and blend until very smooth. Use a rubber spatula to scrape down the side a few times. Now add the remaining 2 tablespoons of peanuts and pulse for a bit. These shouldn't be blended smooth, just chopped up small. The dressing will be fairly thin. Adjust the seasonings to your liking. Keep refrigerated in a tightly sealed container until ready to use, up to 5 days.
Salad:
In a large mixing bowl, toss together the lettuce, sprouts, red onion, and carrot. Add the dressing and toss to coat. Distribute the salad among four bowls. Distribute the remaining dressing among the bowls. Garnish with the remaining roasted peanuts and cilantro; serve with lime wedges.
Serving Size: 1/4 of recipe
Nutritional Info Amount Per Serving
- Calories: 210.1
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 382.0 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 5.9 g
- Protein: 11.2 g
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