A few weekends ago, my mom was in town and we headed down to Pikes Peak to do some sightseeing. Before we went up the mountain, we stopped at a cute little restaurant in Manitou Springs. I ordered the Thai Udon Salad and was in love…
So of course I set it in my mind to make my own delicious version of this salad. It turned out a little different, but still oh-so-good. I streamlined the process by using zucchini noodles instead of cooked noodles and edamame instead of pan seared tofu. For a heavier version of the salad, noodles, brown rice, or quinoa would be great additions.
Inspired Thai Veggie Salad
Ingredients
- Romaine, shredded
- Purple cabbage, shredded
- Mixed greens (optional)
- Handful of cilantro, shredded
- 1/2 red bell pepper, chopped
- 2-3 bunches of scallions, sliced
- 1/3 cucumber, thinly sliced*
- 1 medium carrot, julienned*
- 1/2 zucchini, thinly sliced*
- 1/4-1/2 cup edamame
- sesame seeds, for garnish
- peanuts, for garnish
Directions
Prep all ingredients. Toss together with desired dressing. I used a Sesame Ginger Dressing from Mama Pea (I was wondering how to make my own when this recipe popped up in my blog reader!! It’s a little thin for my liking, so I skipped the water)
***Instead of slicing my cucumber, carrots, and zucchini, I used my handy-dandy spiralizer. It makes veggie prep a snap. I picked it up at Bed Bath & Beyond for about $20 and it was so worth it. Veggies are thinly shredded in seconds and the cleanup is quick and easy. To me, a pretty salad tastes better so I like using my spiralizer to make different shapes and textures. Of course, thinly slicing your veggies will work just as well.
This salad is so good that I have made it three times since the restaurant and I made THREE to bring to work this week as well! The salad goes great with some sliced avocado…
Seriously, how pretty is that? I’m obsessed!!
This looks delicious!