Raw Pad Thai
Prep time
Total time
This easy raw vegan dish uses zucchini and carrots for the "noodles" / Raw, Vegan, Gluten-Free
Serves: 3
  • 3 medium zucchinis
  • 3 large carrots
  • 2 green onions, chopped
  • 1 cup shredded purple cabbage
  • 1 cup cauliflower florets
  • 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
  • ½ cup crushed peanuts (optional)
  • ½ cup chopped fresh coriander/cilantro (optional)
  • ¼ cup tahini
  • ¼ cup almond butter (or cashew butter, or a blend of both)
  • ¼ cup tamari (gluten-free, as required)
  • 2 tbsp agave (or maple syrup)
  • 2 tbsp lime or lemon juice
  • 1 clove garlic, minced
  • 1 tsp ginger root, grated
  1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
  2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
  3. Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.
Adapted from recipe in Julie Daniluk's Meals That Heal Inflammation cookbook via Chatelaine magazine
Recipe by Vegangela at http://vegangela.com/2012/07/16/raw-pad-thai/