Raw pad Thai



4 Servings

Raw pad Thai


  • 1 medium zucchini
  • 1 large carrot
  • 1 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 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.