Fresh n’ Raw Pad Thai Salad

August 18, 2013 By Leanne Vogel November 16, 2018

I love enjoying food. Like, taking my time preparing a bunch of different sides, salads and entree options with not a care in the world. Like, sitting leisurely as I pick away at my plate. Like, indulging in a simple dessert with absolutely no guilt.

I’ll be the first to admit that 85% of the meals in my life haven’t looked anything like this. I’ve cooked food in a panic. I’m guilty of piling everything on my plate and eating unconsciously. I’ve allowed one “poor” choice that I made at breakfast to consume me.

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It has taken me years to realize that the relationship I have with food is like all of the other relationships in my life – it needs to be nurtured. And, to have a full-on, awesome relationship? I need to be open to forgiving myself for my past actions and thoughts (even if they were 10 seconds ago) so that I can get on with living a deliciously beautiful life.

Forgiveness. It’s the f-bomb that will completely transform the way you do life.

So, how do I recommend you enjoy today’s recipe? Make it as a side item with a bunch of other things. Maybe some shrimp, some chicken, or tempeh. Maybe you have a couple of salads on the go, a few slices of roasted potato, steamed vegetables and bit of cooked quinoa. Grab a little of each, take your plate outside, and pick away at it. Eat small bits at a time, let the flavors of each dance in your mouth and feast in the amazingness that is enjoying food.

It’s quite a treat!

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4.5 from 2 reviews

Fresh n' Raw Pad Thai Salad

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

Prep time: 10 mins

Total time: 10 mins

Serves: 2

A peanut-free approach to Pad Thai. Made healthier with fresh, raw ingredients ingredients - zucchini noodles and all.

Ingredients

Salad

1 large zucchini, spiralized
1 small carrot, spiralized
handful bean sprouts
1 cup sliced purple cabbage
3 green onions, chopped
2 tablespoon fresh cilantro, chopped
juice from ½ lime

Dressing

1 teaspoon sunflower seed butter
1 teaspoon water
1 tablespoon fresh lime juice
½ teaspoon gluten-free soy sauce or wheat-free tamari or coconut aminos (for a soy-free option)
2 tablespoons fresh cilantro
¼ small jalapeño, chopped
small clove garlic, minced

Instructions

Add all salad ingredients to a large bowl. If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.
Add all dressing ingredients to the jug of your small blender (I used a magic bullet) and blend until smooth, about 30 seconds.
Pour the dressing over the vegetables, stir to coat, and serve!

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Add all salad ingredients to a large bowl.

If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.