I try my best to participate in “Meatless Mondays” and consume plant based protein sources on a weekly basis. While I do enjoy barbecued chicken or baked salmon, you’ll hardly ever find me consuming red meat. Growing up if I didn’t like the way something looked, I wouldn’t try it! Vegetables never turned me off, however pork, ham and red meat never made their way into my diet. Thankfully the blog world (Pinterest!) is full of healthy vegetarian and vegan recipes. Unfortunately for me, common ingredients in these sorts of meals are nuts. “Napa Almond”, “Coconut Cashew”, “Maple Walnut” are all appealing flavour combinations, but are also off limit due to my allergies. Angela, from Oh She Glows, (The first food blog I ever read) recently created a “Rad Rainbow Raw Pad Thai”. The second I saw it, I knew I had to try it, but after looking into the recipe I saw that there were a few small problems. Firstly, I don’t own a spiralizer. Secondly, red cabbage is one of the only vegetables that upsets my stomach. Thirdly, and most importantly, I can’t enjoy the salad dressing as it is a “Peanut Lime” sauce. Lucky for me, I’m used to modifying recipes, so I decided that I would create my own version. While Angela considers hers to be a pad thai (the zucchini strings really do resemble noodles), I’d call mine a salad. Regardless, the recipe is nutrient dense, extremely flavourful and very filling. Enjoy! ♥ Molly
“Food is an important part of a balanced diet.” – Fran Lebowitz
- 1 large zucchini
- 3 cups loose kale leaves, stems removed
- 2 large carrots, peeled
- 1.5 cups frozen endamame, thawed
- 1.5 cups chickpeas
- 3 green onions, chopped (or 1/4 cup red onion)
- 1 bell pepper, thinely sliced
- 4 tbsp. sesame seeds
- 2 tbsp. soy sauce
- 1 tbsp. white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 garlic clove, minced
- 1 tsp. maple syrup (optional)
- In a food processor, pulse kale leaves until coarsely chopped. Change the blade to grate, and grate in carrots. If you do not have a food processor, finely chop and grate the ingredients by hand. Transfer to a large serving bowl and set aside.
- Using a mandolin, peeler or spiralizer, prepare the zucchini so that it is julienned. Transfer into the serving bowl, adding with it the endamame, chickpeas, onion and bell pepper.
- In a small bowl, prepare the dressing by whisking all ingredients together. Pour over salad and toss to combine. Sprinkle with sesame seeds and serve.