A refreshing Pad Thai inspired salad filled with organic arugula, spiralized summer squash and sweet potato, red cabbage, red peppers, roasted mushrooms, red onion, broiled tofu, chopped almonds, cilantro, and lime. It's topped with a creamy cashew butter yogurt dressing made with cashew milk yogurt, cashew butter, MCT oil, lime juice, coconut aminos, salt, pepper, garlic, and grated ginger.
