Raw pad Thai


( 31 ratings )

4 Servings

Raw pad Thai recipe


  • medium zucchini
  • 1  large carrot
  • green onion, chopped
  • 1/2 cup shredded purple cabbage
  • 1/2 cup cauliflower florets
  • 1/2 cup mung bean sprouts or radish sprouts (spicy)

  • 2 tbsp tahini
  • 2 tbsp almond butter
  • 1 tbsp lime or lemon juice
  • 2 tbsp tamari (wheat free)
  • 1 tbsp raw honey
  • 1/4 tsp garlic, minced
  • 1/2 tsp ginger root, grated

This dish is packed with low-cal zucchini and other detoxifying vegetables: Cabbage and cauliflower help balance hormones by reducing excess estrogen, and almonds are high in omega-9 and vitamin E. Recipe adapted from Meals That Heal Inflammation by holistic nutritionist Julie Daniluk.


  • 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.
  • Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
  • Pour the sauce over the vegetables and toss. This dish tastes even better the next day once the flavours have had a chance to blend.

2 comments on “Raw pad Thai

  1. I just wanted to tell you that since this recipe came out, it’s been one of my favourite ones you’ve ever posted. i ADORE the dressing!! The health benefits from everything in here just allows my taste buds to savor everything about this dish. Thank you!!


  2. I agree with the above comment! This recipe is amazing! Just when leafy green salads start to get boring this salad wakes up your tastebuds and has loads of taste and texture. I love it!


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