Rainbow Pad Thai



In a small bowl, whisk together all the ingredients for the dressing until smooth and set aside.


Using a spiraliser or peeler, shred the carrots and courgettes into long, noodle-like ribbons and place in a large mixing bowl. Add the sliced pepper, tomatoes, onions, sprouts, and cashews. Toss everything together to mix.


Pour 3/4 of the dressing over the salad and toss again to coat.


Pile onto 4 plates or bowls and top with the remaining dressing. Scatter over the coriander and serve with extra lime wedges for squeezing. Best eaten straight away to prevent wilting


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One response to “Rainbow Pad Thai”

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