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. Leanne, I have been following your blog for some time now. Very good. If u have never read the book “Fast Metabolism Diet” by Haylie Pomroy u need to look at it. With your love for food and health you could make some good stuff that would help us fat people. The information in the book is invaluable. Haylie has done her homework. You have a great site, love your receipes, thanks for taking the time to put it up.

    Brock

  2. I love your suggestion for enjoying food. I’m the same- I often prepare food in a bit of a panic, especially if I’m really hungry and I’ve let the day pass me by with blog cooking! This raw pad thai looks perfect for summer, so colourful and delicious.

  3. I absolutely love your view on food and am slowly on my own way to a healthy relationship with what I eat. I used to overindulge whenever I felt slightly emotional, to the point of making myself sick. Slowly, I am learning to appreciate the taste of what I am eating, enjoying it more and taking comfort in it that way, rather than mindlessly shoveling anything sweet or fatty into my mouth. Thank you for sharing everything with us, it helps to see that the habits like this we create early in life can still be changed.

  4. One day a month, I do bulk cooking for my main dishes. That way I only have to make a few side dishes and my meals are stress free with fewer dishes to wash and less trips to the grocery store. I can enjoy my meals for the whole month with the peace of mind that they are homemade, stress free and every bite is FULL of flavor. If it isn’t absolutely delicious, why bother eating it?

    • Stress-free dinners are the way to go, for sure. Even if it means having to prep a bunch beforehand. And I agree with you. There are times where I spend an hour or so making dinner, I sit down and it tastes awful… then I throw it out and try something else. No sense eating it if it doesn’t taste good!

  5. I’m going to make this tonight! I got some gorgeous zucchini and carrots at the farmer’s market today. Does this store well in the fridge, or should you eat it right away? I wonder if it’d get mushy.

    I love to plan and prepare meals. I try to grocery shop on Sunday after hitting the farmer’s market and fill in with whatever I need for the week. It sounds odd, but I love the process of prepping and chopping veggies. And my recently-purchased spiralizer has taken that joy to a whole new level! I’m lucky that I work from home, so I often start prepping dinner dishes around 4pm or so. Getting meat in marinade or making a salad or chopping veggies for stir fry. I get everything measured out, staged and ready to go so the actual cooking of the meal is usually quick and easy. And I’m blessed to have a hubby that cleans the kitchen! I cook the meals, he cleans up. Win-win.

    • I just made this and it’s FABULOUS! I made a couple subs based on ingredients on hand – tamari for the aminos and almond butter for the sunflower seed butter. The amount of jalapeno makes it a tad too spicy for me, but hubby loves it. This is going into the weekly rotation!

    • I actually liked it after it sat in the fridge for a day. It got a bit “soupy” but the flavor was all infused into everything. I say, go for it!

  6. This looks so yum! I have been working on some cold lunch ideas so that I can get away from the microwave and eat outside more often, I’m going to have to put this one on the list.

    I LOVE to prepare gorgeous meals with lots of variety, though sadly that does not always happen. Luckily for me, my partner is into the same kinds of meals, so knowing that he’ll appreciate it sometimes motivates me to slow down and make the effort when I’m on the verge of just slopping things together. Like someone mentioned upthread, we do a big batch cook every couple of months so we always have some good basics (casserole, soups, sauces) in the freezer, which really helps.

  7. This looks really delicious! Light and refreshing. I think it would make a great dish to bring to a party or picnic as well! Do you think you could use tahini or almond butter instead of sunflower butter? I have some sunflower butter in my frig, but thinking some of my clients might have the other nut/seed butters on hand.

  8. I went through a phase a few years ago where everything I cooked came from a packet or a jar and I was wondering why I was so run down and got sick all the time. In the past 18 months I completely overhauled the way my husband and myself eat, I gave up dairy in an attempt to clear up my skin, and found out that dairy was the cause of my allergies, and have not had an allergy med since giving it up! I now go to my local farmers markey every second week to stock up on as much fresh produce as I can, I planted a garden with some greens (spinach, lettuce and herbs) and cook from scratch whenever I can. Working full time makes it a bit difficult to cook amazing meals during the week, but I have found that planning meals ahead of time and doing prep work the night before is a life saver! I love eating and always have, and finding websites like yours, with so much amazing inspiration and so many delicious recipes, has really made my transition into a healthier lifestyle easier! Keep up the good work Leanne!

  9. Hi there, I’m a new visitor to your blog!

    This looks SO yummy and fresh. I don’t have a spiralizer, but I totally want to get one soon!

    I definitely enjoy preparing and eating my meals. To me, cooking/baking/experimenting in the kitchen is my time to let me creative side show. I love having the time to make a nice meal, then sitting on my patio and thoroughly enjoying my creation.

    • Hi Nicole! Thanks for stopping in and saying hello :) Sounds like you have the perfect enjoy-your-meal practice! That’s so awesome!

  10. I know exactly what you mean! For the first time in a long time, I am finally making an effort to sit down at an actual table (like an adult), eat my food, and enjoy it. It makes such a huge world of difference to really notice and enjoy every bite that you’ve put so much work into creating!
    -Emily K.

  11. I am at a place right now where I literally just don’t know what to eat anymore. It’s like Socrates said, “All I know is that I know nothing”. I have spent about 4 years preoccupied with food and special diets, reading books about veganism, the paleo diet, raw food, macrobiotic diets, conventional wisdom…..and the more I read the less I know what to believe because I’m convinced by everything. It feels like everything I eat is wrong to someone [so I believe it's wrong for me too], my digestion is a mess and every meal causes me anxiety. I love your site and you’re varied approach to food, truly you are an inspiration.
    P.S I will be trying this salad for dinner (although with lemon and almond butter because I don’t have lime and sunflower butter) :D

  12. The “F-word” – yep that is a toughie; forgiving myself is the hardest thing. I’ve been beating myself up a lot lately because I know how to prepare lots of really great food. I’ve got lots of ideas and access to recipes like the one above (thank you, I love your recipes!).

    However, I have not made the time to make eating healthy a priority lately. I know how good I feel when I do; but I’ve let myself “be too busy” which is a total excuse because it really doesn’t take that much time. So…I eat not for the enjoyment of good food, but just because “I haven’t eaten anything yet today” or “I’m hungry, but too lazy to make something”. And then I spend time beating myself up. I know better :)

    Thank you for reminding me to forgive myself too.

  13. I was wondering what type of food processor you would recommend because my mom and I are in the neighborhood for a new/better/not cheap food processor.

  14. 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!

  15. 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.

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