Raw Vegetable Pad Thai

Raw pad Thai salad made from zucchini noodles, carrots, bell peppers, and a creamy nut butter vegan pad Thai sauce makes a healthy, easy, and veggie packed side dish, salad, or appetizer. Vegan, Raw and Gluten free.

I’m a big fan of a traditional Pad Thai, but because I'm on a raw food cleanse I decided to recreate one of my favorite dishes without cooking it at all. This came out way better than expected, and made enough for leftovers!

Ingredients:

Pad Thai Dressing:

1/4 cup freshly squeezed lime juice

1 Tablespoon minced ginger

1 clove garlic, minced

1/2 Teaspoon toasted sesame oil

1/4 cup coconut aminos

1 Teaspoon tamarind paste

1 Teaspoon maple syrup

1/3 cup avocado oil

1/4 cup sunflower seed butter, (or almond/cashew/peanut butter)

Salad Ingredients:

1 pound zucchini, spiralized into noodles

1 pound butternut squash, spiralized into noodles

1 - 8 ounce yellow squash spiralized,

1 cup grated carrot

2 cups shredded purple cabbage

1/2 cup thinly sliced green onion

1 1/2 cups cubed mango, from 1-2

2 cups thinly sliced red bell pepper

1 ripe avocado, cubed

Optional Garnishes *

1/2 cup chopped cashews

1/4 cup chopped cilantro

chili garlic oil ( I made mine fresh)

Directions

1. Place all the ingredients for the dressing into a blender, and blend until smooth. Refrigerate the dressing until you’re ready to serve.

2. Spiralize the zucchini, yellow squash, and butternut squash into noodles using the spiralizer of your choice. I personally purchased them already spiraled from the grocery store to save time.

3. Then place the spiralize noodles along with all the chopped veggies and mango into a serving bowl, mix well.

Garnish the salad by sprinkling the avocado and cilantro over the top (and any other garnishes) Then drizzle the dressing, mix once more and enjoy!