Salads and Sides

Michael Bonacini's Pad Thai Cold Noodle Salad

Chef Michael Bonacini serves up a refreshing summer meal that you won’t even need to turn on the oven to make.


Pad Thai Vegetable Noodles
1 small yellow beet
1 carrot
1 daikon radish
¼ head Nappa cabbage
¼ head purple cabbage
1 small green zucchini

Crushed peanuts
Chopped coriander
Chopped Thai basil
Sliced red chili pepper

Thai Vinaigrette
1 tbsp peanut butter
1 ½ tbsp lime juice
1 ½ tbsp mirin
1 ½ tbsp rice wine vinegar
1 tbsp soya sauce
1 tbsp maple syrup
3 tbsp vegetable oil
Makes: 2 servings


Puree all the vinaigrette ingredients together with an immersion blender to form an emulsion.

Using a turning slicer, shave the beet, carrot, radish, cabbage and zucchini into noodles approximately seven to eight inches in length. Toss all vegetables together so they are evenly distributed. Toss vegetables with the vinaigrette.

To serve, divide onto two plates, and top with the peanuts, coriander, basil, chili and edamame.