Pad Thai Salad with Peanut Sesame Dressing

20 minutes
Serves: 4
Gorgeous, delicious, and good for you. Check, check, and check. Red cabbage, peeled carrots, and bell peppers are only a few of the ingredients that make up this layered Pad Thai Salad (it’s almost too pretty to eat…almost).  


  • 3

    tbsp rice wine vinegar
  • ¼
    cup extra virgin olive oil
  • 2

    tsp toasted sesame oil
  • 2 ½

    tbsp creamy peanut butter
  • 1

    tbsp honey (or agave)
  • 3

    tbsp low-sodium tamari (or low-sodium soy sauce)
  • 1

    tsp sriracha
  • Salad
  • ½
    small red cabbage, shredded
  • ¼
    cup cilantro, roughly chopped
  • 2

    grilled chicken breasts, chopped or shredded
  • 2

    red bell peppers, seeded and diced
  • 2

    carrots, peeled into ribbons
  • 1

    cup bean sprouts
  • 4

    scallions, thinly sliced
  • 1

    cup roasted and salted peanuts, roughly chopped
  • 3

    tbsp sesame seeds


  • 1 Whisk together the vinegar, olive oil and sesame oil until emulsified; then whisk in the peanut butter, honey (or agave), tamari (or soy sauce), and sriracha until a smooth and fluid consistency forms. Taste and adjust if needed. Refrigerate until ready to use.
  • 2 In a large bowl, toss together the cabbage and cilantro. Set aside.
  • 3 Portion a serving into a large Ziploc® Twist ‘N Loc® container, layering the dressing, cabbage and cilantro mix, chicken, peppers, carrot, bean sprouts, scallions, peanuts, and sesame seeds.
Lunch bringer