Entrees/ Healthy Recipes/ Recipes/ Salads/ Vegetables

Raw Pad Thai Salad

A zesty, herby, raw pad thai salad with zoodles, cucumber, and sambal-honey vinaigrette.

Happy Passover! Did you know I’m doing a little healthy eating cleanse this week? It’s true, I am – and yes, the struggle is real. All I want is the incredible matzo ball soup I had during our seder night, but the cleanse is made a little easier with super flavorful lunches, huge salads (like this one), little mountains of cured olives, the best meatballs I’ve actually ever made, and lots of tea, lemon water, and La Croix. Morning green smoothies packed with almond butter and chia seeds help keep me full till lunch, and I’ve packed smart snacks to tame my inner hangry beast that tends to come out around 3pm… dried apricots, carrot sticks, avocados, and fresh fruit are all on standby. If you’d like to learn more about what’s on the menu this week, you can see it here, otherwise scroll down for the raw pad thai salad recipe!

Want to follow along on my cleanse this week? Check out my Instagram and Instagram stories, where I’ll be sharing peeks of my meals! 

Raw Pad Thai Salad Recipe - zoodles, cucumbers, and lots of herbs | Nourishing Wild

Healthy Passover Recipes | Nourishing Wild

One of my favorite parts about challenging myself to eat better is actually the challenge in the kitchen. I was inspired to play with a zoodle julienne peeler that I found in my pantry to create this raw pad thai salad… and then I prepped zoodles for the week, and it was so fun that I wanted to zoodle everything!

This salad is the epitome of eating the rainbow – zucchini zoodles and carrot coodles(?) and squiggly strips of vibrant purple cabbage play together under a shower of fresh herbs, cucumber wedges, and orange segments, all dancing with a zippy limey-spicy-honey dressing. I mean… sign me up. Here’s how to create this for yourself:

Vegan Pad Thai Raw Zoodles Salad Recipe | Nourishing Wild

Raw Pad Thai Salad

Print Recipe
Serves: 6 Cooking Time: 20 minutes


  • 2 zucchinis
  • 3 carrots
  • ½ small purple cabbage
  • 1 cucumber
  • 1 tangelo or orange, zested + supremed
  • 3 tbsp each cilantro, mint, and basil or thai basil
  • 3 scallions
  • Scant ¼ cup rice wine vinegar (unsweetened)
  • 1 tbsp sambal
  • 2 tbsp raw unfiltered honey, more or less to taste
  • 1.5 tsp sesame oil
  • 1 tsp tamari
  • Juice and zest of 1 lime
  • 1 inch ginger, finely grated
  • Sesame seeds and a drizzle of tahini, to top (unless you're keeping Passover)



Zest the orange and set zest aside for later.


Zoodle (spiralize) the zucchinis and carrots. Thinly slice cabbage. Combine in a large bowl.


Cut the cucumber in half, and then into slices. Supreme the tangelo or orange. Add to the bowl.


Mince fresh herbs and thinly slice scallions, and add them to the bowl as well.


Prepare the dressing: whisk rice wine vinegar, sambal, honey, sesame oil, tamari, lime zest and juice, orange zest, and ginger.


Refrigerate dressing and salad separately until ready to serve.


Pour the dressing over the salad and toss to combine. Drizzle with tahini and sprinkle with sesame seeds, if using. Serve with protein of your choice.


You'll need either a spiralizer or a julienne peeler to make this recipe... or some mad knife skills.

Vegan Pad Thai Sauce | Nourishing Wild

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  • Reply
    Kate | Veggie Desserts
    April 16, 2017 at 1:53 am

    What a lovely healthy pad thai. Good luck with your healthy eating challenge.

  • Reply
    Gloria @ Homemade & Yummy
    April 16, 2017 at 6:20 am

    What a healthy looking salad. Perfect for lunch or dinner. Love the RAW option here. A great way to enjoy your quota of veggies in a delicious way.

  • Reply
    Bintu - Recipes From A Pantry
    April 17, 2017 at 1:01 am

    Such a healthy salad, full of goodness and a lovely dressing too. Need to make this for lunch

  • Reply
    Rebecca @ Strength and Sunshine
    April 17, 2017 at 3:24 am

    One of the most popular recipes on my blog is my raw spiralized thai salad!

    • Reply
      April 17, 2017 at 9:40 am

      That’s awesome, great minds think alike! 🙂

  • Reply
    Heather | All Roads Lead to the Kitchen
    April 17, 2017 at 8:49 am

    This is one gorgeous salad, I love all of the inviting colors and texture. I need this to add some fresh crunch to my lunch this week!

    • Reply
      April 17, 2017 at 9:40 am

      Thanks, Heather!

  • Reply
    Manju | Cooking Curries
    April 21, 2017 at 2:18 am

    That looks like such a refreshing salad. I have been trying to lay off sugar for the last few days and Ive been feeling very good about that!

    • Reply
      April 23, 2017 at 2:18 pm

      That’s awesome!!

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