This Rainbow Pad Thai is happiness and energy in a bowl! It’s fresh, vibrant, and heavy on the veggies with plant-based proteins throughout. The creamy homemade almond butter dressing ties it all together perfectly. What more could you want for #WhatsForDinnerWednesday? INGREDIENTS

• 2 medium organic zucchini, julienned or spiraled
• 2 large organic carrots, julienned
• 1 organic red pepper, thinly sliced
• 1 cup thinly sliced organic red cabbage
• 3/4 cup frozen organic edamame, thawed
• 3 green organic onions, thinly sliced
• 1 tablespoon hemp seeds
• 1 teaspoon sesame seeds

For The Dressing 

• 1 organic garlic clove
• 1/4 cup Dean's freshly ground raw organic almond butter
• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium organic tamari (use Bragg's Liquid Aminos if gluten-free)
• 2 tablespoons water
• 2 teaspoons Field Day Pure Organic Maple Syrup
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon freshly grated organic ginger

INSTRUCTIONS​

1. Prep the vegetables: add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. Prepare the dressing by processing all dressing ingredients in a mini processor or blender (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
3. Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

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