Fresh n’ Raw Pad Thai Salad

A peanut-free approach to Pad Thai. Made healthier with fresh, raw ingredients – zucchini noodles and all.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2



  • 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



  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!

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Nutrition Information Per Serving

  • Calories: 86
  • Calories from Fat: 18
  • Total Fat: 2
  • Sodium: 136 mg
  • Carbs: 15.2 g
  • Dietary Fiber: 4.1 g
  • Net Carbs: 11.1 g
  • Sugars: 5.9 g
  • Protein: 5.8 g