Ingredients
- Carrots 2
- Courgette 1
- SpinneysFOOD extra virgin olive oil 2 tbsp
- SpinneysFOOD smooth peanut butter 4 tbsp
- Lime 2 tsp
- SpinneysFOOD maple syrup 2½ tbsp
- Frozen podded edamame 150g
- Bean sprouts 80g
- Red cabbage 80g
- Sesame oil ½ tbsp
- Soya sauce ½ tbsp
- Ginger 1 tsp
- Chilli 1
- Cashews 20g
- Garlic 5g
Equipment
- Spiraliser 1
- Blender 1
Nutrition (Per serving)
- Calories 301
- Fat 21.5g
- Saturates 1.8g
- Protein 10.6g
- Carbs 71.5g
- Sugars 7.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Raw pad Thai salad
Thai 15 Mins Prep
- Start by combining all the dressing ingredients with salt to taste in a blender and blitz until smooth. If too thick, add a little water.
- Season well to taste.
- Spiralise your 2 medium carrots and courgette and on a large serving plate, toss all the vegetables together and top with the dressing, cashew nuts and finely sliced chilli.