Raw Pad Thai Salad (Vegan & Gluten-Free!)

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

  • 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.

Related Posts

Sites We Love

Functional Nutrition Webinar

Learn How To Eat Right For Your Brain

Sign up for mbg's FREE Functional Nutrition Webinar hosted by Dr. Mark Hyman, 11x NY Times Bestselling Author & Director of The Cleveland Clinic Center for Functional Medicine

Get Free Access Now Loading next article...
Sign up for mbg's FREE Functional Nutrition Webinar

Your article and new folder have been saved!