Fresh n’ Raw Pad Thai Salad

August 23, 2012 by Leanne Vogel April 19, 2017

A peanut-free approach to Pad Thai. Made healthier with fresh, raw 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

1. 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.
2. Add all dressing ingredients to the jug of your small blender (I used a magic bullet) and blend until smooth, about 30 seconds.
3. Pour the dressing over the vegetables, stir to coat, and serve!

Nutrition Information Per Serving