In the winter I love to make warm noodle dishes, especially pad Thai. Here's a summertime twist on my favorite noodle dish: (Mostly) Raw Pad Thai Salad.

For a traditional pad Thai flavor, I recommend using peanut butter as the nut butter and peanuts as the chopped nuts. If you would like to make the dish a little more raw, try using raw almond or cashew butter and chopped raw almonds or cashews. It will be delicious with any combination!

Raw Pad Thai Salad

2 servings

Ingredients

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  • 1 zucchini, cut into thin slices or spiralized
  • 2 carrots, cut into thin slices or spiraled
  • 4 cups spinach, chopped
  • 1 green onion, chopped
  • 1/2 cup shelled edamame (thawed if frozen)
  • 2 Tbsp. chopped nuts of your choice (I like cashews)

for the dressing

  • juice of 1 lime (can substitute lemon)
  • 1 clove garlic, finely minced
  • 2 Tbsp. nut butter of your choice
  • 1 Tbsp. +1 tsp. gluten-free tamari (or soy sauce if gluten isn't a concern)
  • optional: 1 tsp. agave or sweetener of your choice

Directions

Combine all dressing ingredients together in a small bowl or cup.

In a large bowl, combine zucchini, carrots, spinach, onion and edamame. Add dressing and mix thoroughly.

Transfer to plates and top with chopped nuts.


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