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!
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:
Raw Pad Thai SaladPrint Recipe
- 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.