Raw Pad Thai Salad Recipe

If you’ve been reading HEAL for a while, you know that I love to substitute my regular pasta with vegetables, like these zucchini noodles below.

I like to call it raw pad thai, because it has a very similar taste, but is in salad form!  This

salad does not have an ounce of anything bad in it and is full of healthy ingredients like:

  • garlic & red onion (immune boosting)
  • ginger (anti-inflammatory)
  • zucchini (vitamin C)
  • red pepper (vitamin C)
  • almond butter (calcium)

The best part of this salad is it takes about 20 minutes to make TOTAL!! Oh, and it’s gluten free, dairy free, raw, vegan and everything else under the sun (it does have nuts though!).

You are going to need some sort of vegetable Spiralizer for this recipe.  This is the one I use, and LOVE, and you can get it on Amazon. If you don’t have one, you can also try a mandolin, a simple potato peeler or a Julienne peeler, but the noodles may not turn out the same.

My recommendation to you to ensure the noodles aren’t soggy is to put the dressing on the salad about 30 minutes prior to serving.  That way the noodles soak up the dressing but don’t go too soggy, which can sometimes happen.

Make this a high protein meal by adding a baked chicken breast to it!

Prep Time:

20 mins

Cook Time:

0 mins

Total Time:

20 mins

Serves:

6

Ingredients

  • 4 large zucchini
  • 1 red bell pepper
  • ½ hot green chili pepper
  • ½ red onion
  • ¼ cup chopped green onions
  • 2 cloves garlic
  • 1 inch piece of fresh ginger
  • ¼ cup coconut milk (the canned, creamy kind)
  • 2 TBSP tamari
  • 2 TBSP rice vinegar
  • 2 TBSP almond butter
  • 1 TBSP sesame oil
  • ½ cup chopped cilantro
  • ¼ cup chopped almonds

Directions

  1. Spiralize the zucchinis into a large bowl.
  2. Finely slice the red bell pepper and the red onion and add to bowl
  3. Mince garlic and ginger in food processor, by dropping in from the top while it’s on already
  4. Add remaining dressing ingredients to food processor (green onions, coconut milk, tamari, vinegar, almond butter and sesame oil) and blend well
  5. Dress the salad 30 minutes prior to serving, mixing all ingredients well
  6. Garnish with cilantro and chopped almonds

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