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!
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)
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)
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!