Entrees/ Healthy Recipes/ Recipes/ Salads/ Vegan/ Vegetables

Raw Pad Thai Salad

Raw Pad Thai salad with zoodles, cucumber, fresh herbs, and sambal-honey vinaigrette.

Craving fresh Pad Thai flavors without the noodles? This recipe is one of my favorite refreshing and flavorful meals. It’s a go-to during Spring and Summer when you want something cool, light, and easy.

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

Raw Pad Thai is packed with nourishing ingredients to give you loads of energy.

The thing I love most about this salad is how refreshing it is, and how light I feel after eating it. The recipe is delicious and filling on its own, but you could also add tofu, shrimp, marinated chickpeas, or grilled chicken to add some protein to your meal.

This raw Pad Thai salad is the epitome of eating the rainbow.

Zucchini zoodles and squiggly strips of vibrant carrots and 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

Ingredients

  • 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)

Instructions

1

Zest the orange and set zest aside for later.

2

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

3

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

4

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

5

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

6

Refrigerate dressing and salad separately until ready to serve.

7

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.

Notes

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

You Might Also Like

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

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

  • 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.

  • 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

  • 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!

    • nicolesmall
      April 17, 2017 at 9:40 am

      That’s awesome, great minds think alike! 🙂

  • 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!

    • nicolesmall
      April 17, 2017 at 9:40 am

      Thanks, Heather!

  • 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!

    • nicolesmall
      April 23, 2017 at 2:18 pm

      That’s awesome!!