This isn’t your typical stir fried Pad Thai noodle dish, but trust me on this – it’s delicious!
I have received many requests asking if I can post some vegetarian/ vegan dishes. This dish was inspired by a similar pad Thai dish that I once had while I was at a yoga retreat.
This is a great dish when you just feel like you need something fresh, when it’s too hot to cook, when you want a light meal or for anytime! I once took a chance on this recipe and included it in a cooking class demonstration that I gave – they loved it!
Even though we all have different tastes, maybe this will inspire you to try something new. You can absolutely change this up and use different raw veggies! You can even spiralize some of the veggies and definitely use the Nut Chilly Dressing on steamed vegetables or as a salad dressing. The possibilities are really endless!
What vegetables do you use in your raw Pad Thai salads?
I’d love to hear!!
Raw Vegetable Pad Thai
Makes 4-6 servings
- 2 medium zucchini, thinly sliced or spiralized
- 1 large carrot, thinly sliced, julienned or spiralized
- 1 green shallot, finely chopped
- 1 bell pepper, thinly sliced
- 1 cup finely sliced purple cabbage
- 1 green apple, cored and sliced in thin wedges with the skin on
- 1 cup chopped cauliflower
- 3 tbsp. shredded coconut
Nut Chilly Dressing:
- 4 Medjool dates, soak for up to an hour in a cup of hot water (save the water)
- 1/2 cup almond or cashew butter
- 3 tbs. maple syrup
- 3 tbs. of low sodium tamari
- Juice from 1 lime
- 1 tbs. fresh grated ginger
- 1/4 tsp. cayenne
- 1/4–1/2 cup of water (that was saved from the dates)
Toss all the salad ingredients in a large bowl.
Blend all the dressing ingredients together in a food processor. Add water by the tablespoon, if needed, in order to get your desired consistency.
Add the dressing, as needed, to the vegetables and serve. Store the excess dressing a small Mason jar and use on other veggies and salads.