Raw pad Thai

Makes 4 Servings

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Ingredients

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

FOR SAUCE:

2 tbsp
2 tbsp
1 tbsp
lime juice, or lemon juice
2 tbsp
wheat free tamari
1 tbsp
raw honey
1/4 tsp
minced garlic
1/2 tsp
grated ginger root

Instructions

  • 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.

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.

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( 31 ratings )

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!!

    Reply

  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!

    Reply

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