Raw Pad Thai is a refreshing and vibrant twist on the classic Thai dish, packed with colorful vegetables, crunchy nuts, and a zesty, tangy sauce. This raw, vegan version swaps traditional noodles for spiralized zucchini or julienned carrots, making it a light yet satisfying meal. Perfect for warm days or when you’re craving something crisp and nutrient-packed, this dish is as delicious as it is nourishing. Plus, it comes together in no time, making it ideal for a quick lunch or dinner.
Ingredients
For the salad:
- 2 medium zucchinis, spiralized or julienned
- 1 large carrot, spiralized or julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup chopped peanuts or cashews (for garnish)
- 1 tbsp sesame seeds (optional)
For the sauce:
- 1/4 cup almond butter or peanut butter
- 2 tbsp tamari or soy sauce (use tamari for gluten-free)
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave nectar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1-2 tbsp water (to thin the sauce, if needed)
Instructions
- Prepare the vegetables: In a large mixing bowl, combine the zucchini, carrot, bell pepper, cabbage, cilantro, and green onions. Toss gently to mix.
- Make the sauce: In a small bowl, whisk together the almond butter, tamari, lime juice, maple syrup, ginger, and garlic until smooth. Add water, one tablespoon at a time, to reach your desired consistency.
- Combine the salad and sauce: Pour the sauce over the vegetable mixture and toss until the veggies are well coated.
- Garnish and serve: Transfer the Raw Pad Thai to serving bowls. Sprinkle with chopped peanuts or cashews, sesame seeds, and additional cilantro if desired. Serve immediately for the freshest taste.
