Welcome to our culinary series, where we showcase the best and most delicious greenhouse grown recipes. Today, we’re excited to present our chef’s Pad Thai Salad – a perfect combination of fresh produce. The ingredients are simple yet packed with flavor and nutrition – mixed greens of your choice, sliced mini cucumbers, mini snacking peppers, mixed tomatoes, green onions, shredded carrots, and red cabbage. 


(Serves 3- 4 people) Prep Time 20 Minutes  

Mixed greens of choice                                   

Mini cucumbers sliced   

Mini snacking peppers sliced   

Mixed tomatoes 

3- 4 green onions sliced  

1 medium carrot shredded. 

½ cup red cabbage shredded 

3 limes, 1 wedged for garnish, 1-2 for dressing  

½ package of dried vermicelli rice noodles  

¼ cup roasted peanuts  

Sesame seeds to garnish  

Salad Dressing

¼ cup peanut butter  

¼ cup rice wine vinegar 

3/4 cup avocado or vegetable oil  

2 tbsp of each minced fresh garlic and minced fresh ginger 

2 tbsp fish sauce / 2 tbsp soya sauce  

Juice of 1-2 fresh limes  

2 tbsp sambal chili paste (optional) 


Thoroughly wash the produce and prepare it accordingly by separating the ingredients on a plate or cutting board. Cook the vermicelli following the directions on the package. Strain and rinse the noodles in cold water to cool them down, then set them aside. 

In a blender, combine all the ingredients, except for the oil which should be reserved for the last step. Start blending and add the oil in a steady stream to finish blending the dressing. Add salt and pepper as needed. If the dressing is too thick, add a splash of water.  

Chef tips: This salad serves well as a side dish and can be taken for lunch as a main entrée by adding your choice of protein, such as grilled chicken or your favorite seafood. It also travels well.