Rainbow Pad Thai-Inspired Veggie Salad

Rainbow Pad Thai-Inspired Veggie Salad with Creamy Almond-Lime Dressing

Written by Dietitian & Mom: Elis Halenko

A crunchy, colorful, no-cook salad that hits every flavor note—zesty, creamy, and fresh

Sometimes you just want a meal that feels like sunshine in a bowl—and this Rainbow Veggie Pad Thai-Inspired Salad totally delivers. With crisp spiralized or julienned veggies, a silky almond-lime dressing, and a perfect balance of savory, sweet, and tangy, it’s the kind of salad you’ll actually crave.

Inspired by the vibrant, raw pad Thai flavors from My New Roots, this version is simplified for real life: easy to prep, customizable, and loved by both adults and adventurous kids (especially when served deconstructed!). No stove needed, no fancy ingredients—just wholesome, delicious food you’ll feel good about.

Why You’ll Love This Salad:

No cooking required—just chop and toss
Loaded with fiber, healthy fats, and plant-based goodness
Naturally gluten-free, dairy-free, and easy to make vegan
Perfect for meal prep lunches, BBQs, or light dinners

The creamy dressing alone is chef’s kiss and works on everything

Ingredients (Serves 4)

For the Salad:

1 large carrot, julienned or spiralized
1 small zucchini, spiralized or thinly sliced
1 cup red cabbage, shredded
1 red bell pepper, thinly sliced
2 green onions, sliced
1 cup bean sprouts or shredded romaine (optional)
1/4 cup fresh cilantro, chopped
Optional toppings: chopped almonds, sesame seeds, or sliced avocado

For the Creamy Almond-Lime Dressing:

1/4 cup almond butter
2 tbsp tamari or low-sodium soy sauce
Juice of 1 lime
1 tbsp maple syrup or honey
1 tsp grated ginger
1 small garlic clove, minced
2–3 tbsp water, to thin

Instructions:

1. Prep the Veggies

Wash and cut all vegetables into thin, noodle-like strips using a julienne peeler, spiralizer, or a sharp knife. Place in a large mixing bowl.

2. Make the Dressing

Whisk or blend all dressing ingredients until smooth and creamy. Add more water to reach desired consistency—it should be pourable but still rich.

3. Toss and Top

Pour the dressing over the salad and toss gently to coat. Garnish with almonds, herbs, or avocado slices if using.

Serve immediately for the best crunch, or store undressed veggies and dressing separately for up to 3 days.

Dietitian’s Note

This salad is the definition of nutrient-dense:

Almonds and almond butter deliver protein and satiating healthy fats
Cabbage and sprouts support gut health and detox pathways
Color = phytonutrients to support immune health and mood
Raw veggies maintain maximum vitamin C and digestive enzymes

Pair with grilled tofu, chicken, shrimp, or edamame for a complete, balanced meal.

Make It Kid-Friendly:

Serve it deconstructed:
💜 A little pile of spiralized zucchini
💜 A ramekin of dressing for dipping
💜 Bell pepper sticks + avocado slices
💜 A sprinkle of sesame seeds or chopped cashews

Ways to Serve:

As a main dish on warm days with a protein on top
Rolled up in rice paper as fresh spring rolls
Alongside dumplings or summer rolls for a takeout-style night in
Meal-prepped for easy lunches all week

Try It & Tag Me!

If you make this Rainbow Pad Thai Salad, I want to see your version!
Snap a pic and tag me on Instagram @thefoodstylistrd—extra love if you use a spiralizer or serve it toddler-style 💜