Fresh n’ Raw Pad Thai Salad

Fresh n' Raw Pad Thai Salad

I love enjoying food. Like, taking my time preparing a bunch of different sides, salads and entree options with not a care in the world. Like, sitting leisurely as I pick away at my plate. Like, indulging in a simple dessert with absolutely no guilt.

I’ll be the first to admit that 85% of the meals in my life haven’t looked anything like this. I’ve cooked food in a panic. I’m guilty of piling everything on my plate and eating unconsciously. I’ve allowed one “poor” choice that I made at breakfast to consume me.

It has taken me years to realize that the relationship I have with food is like all of the other relationships in my life – it needs to be nurtured. And, to have a full-on, awesome relationship? I need to be open to forgiving myself for my past actions and thoughts (even if they were 10 seconds ago) so that I can get on with living a deliciously beautiful life.

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Forgiveness. It’s the f-bomb that will completely transform the way you do life.

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So, how do I recommend you enjoy today’s recipe? Make it as a side item with a bunch of other things. Maybe some shrimp, some chicken, or tempeh. Maybe you have a couple of salads on the go, a few slices of roasted potato, steamed vegetables and bit of cooked quinoa. Grab a little of each, take your plate outside, and pick away at it. Eat small bits at a time, let the flavors of each dance in your mouth and feast in the amazingness that is enjoying food.

It’s quite a treat!

Fresh n' Raw Pad Thai Salad

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4.5 from 2 reviews
Fresh n' Raw Pad Thai Salad
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Total time: 
Serves: 2
 
A peanut-free approach to Pad Thai. Made healthier with fresh, raw ingredients ingredients - zucchini noodles and all.
Ingredients
Salad
  • 1 large zucchini, spiralized
  • 1 small carrot, spiralized
  • handful bean sprouts
  • 1 cup sliced purple cabbage
  • 3 green onions, chopped
  • 2 tablespoon fresh cilantro, chopped
  • juice from ½ lime
Dressing
Instructions
  1. Add all salad ingredients to a large bowl. If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.
  2. Add all dressing ingredients to the jug of your small blender (I used a magic bullet) and blend until smooth, about 30 seconds.
  3. Pour the dressing over the vegetables, stir to coat, and serve!

View nutrition information (once on page, scroll down)

Fresh n' Raw Pad Thai Salad

Add all salad ingredients to a large bowl.

Fresh n' Raw Pad Thai Salad

If you do not have a spiralizer, you can either use a cheese grater to prepare the zucchini and carrot or, use a vegetable peeler and just continue to peel the vegetable, using the long ribbons for the salad.

Fresh n' Raw Pad Thai Salad

Add all dressing ingredients to the jug of your small blender  and blend until smooth, about 30 seconds.

Pour the dressing over the vegetables and serve!

Fresh n' Raw Pad Thai Salad

Now it’s your turn – do you look forward to preparing and enjoying your meals?

Do you consider yourself to have a healthy relationship with food? If not, what needs to change in order for you to get where you want to be?

What are two things could you do to begin surrounding meal time with a bit more relaxation?

Can’t wait to read your comments!

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Comments | Leave Your Comment

  1. This salad sounds delicious. Raw vegetables and lots of color are things I’m always trying to add to my diet. Pinning.

  2. Just made this for the second time and I am obsessed. Tripled the dressing and added a dash of hot sesame oil.
    This will be my go to salad for the summer.

  3. This pad thai looks really good! Looking very fresh and flavorful.

    I wanted to mention that a julienne peeler works great to make ‘noodles’ with veggies. I had heard about spiralizers but wasn’t sure I wanted another appliance to store, plus I don’t like ordering much online. Then I heard about julienne peelers – and they work great for veggies noodles! (I had to try zucchini noodles this summer). Plus, they’re cheap an easy to store. I didn’t think you mentioned this, so I thought I would (sorry if I missed something).

    Forgiveness….It’s a big one. I’m in my forties and I’m still working on it. It’s a lifelong thing.

    Thanks for all you recipes, insight and information here :)

    • Hi Jen! Thanks for mentioning the peeler! I tried one a couple of weeks ago and I wasn’t happy about it at all! Perhaps I tried a bunk brand? The noodles were so lame :(

      • I have an OXO brand peeler and my noodles were great, though I can’t compare to a spiralizer. Though much better than trying to make noodles by slicing long strips which I had tried, or using a grater. My mom got a different brand (I think European Kuhn Rikon) and she said is wasn’t as good or substantial. so the brand may make a difference. But I love using a j-peeler!

        • Good to know. I’ll have to find one of these OXO peelers and give it a whirl. Thanks, Jen!

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