Warm Pad Thai Carrot & Cabbage Salad (Edit recipe)

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A fun, veggie-packed twist on Pad Thai—warm, crunchy, and full of flavor! Perfect as a light meal or paired with protein for a heartier dish.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 4

Ingredients

5 cups Coleslaw Mix (Shredded Cabbage and Carrots)
1 Tbsp Sesame Oil
1 Tbsp Ginger Root
2 cloves Garlic, minced
2 whole Green Onion (Scallion), sliced
1 Tbsp Sesame Seeds
1 whole Lime, juiced

Sauce

2 Tbsp Coconut Aminos
2 Tbsp Cashew Butter
1 Tbsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Honey
1 - 2 Tbsp Water, to thin to consistency

To serve

2 cups Rice Noodles
1 lb Ground Turkey, or any protein if desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, whisk together coconut aminos, peanut butter, rice vinegar, sesame oil, maple syrup, red pepper flakes, and warm water until smooth. Set aside.
In a large pan, heat avocado or sesame oil over medium heat. Add grated ginger and minced garlic, stirring for about 30 seconds until fragrant.
Add shredded carrots and cabbage, tossing in the oil. Sauté for 3-5 minutes until slightly softened but still crisp. Stir in the bean sprouts.
Pour the Pad Thai sauce over the veggies, tossing to coat evenly. Cook for another minute to let the flavors meld.
Remove from heat and top with chopped peanuts/cashews, green onions, sesame seeds, and fresh cilantro. Serve warm with lime wedges on the side.

Notes

Optional Add-Ins: • Toss in scrambled egg or tofu for protein. • Add shredded chicken or shrimp for a heartier meal. • Serve over gluten-free rice noodles for a full Pad Thai experience!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	14 g
Carbohydrates:	46 g
Protein:	30 g
Cholesterol:	85 g
Sodium:	418 mg
Fiber:	8 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.