Raw pad Thai

Makes 4 Servings



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


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


  • 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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