Yes. You read that right. Everything in this salad is raw. Noodles and veggies. And that’s because the noodles ARE vegetables.
I am seriously loving my spiralizer now that the weather has become too hot to cook in Toronto. You’ve probably seen how this very cool device can make vegetable noodles out of zucchini, carrots or even sweet potato. It’s pretty amazing.
The best part is that these noodles are low calorie, don’t require cooking (or can be quickly blanched in a fraction of the time as traditional pasta), are gluten-free and contain more vitamins and minerals. Pair that with all the other raw veggies in this salad and you are getting some serious nutrition in your body! The best part is that it doesn’t taste healthy at all thanks to the delicious creamy dressing, which thankfully makes more than you need for this recipe so you can enjoy it throughout the week on other salads. If you are allergic to peanuts, you can try substituting almond butter for the peanut butter in the dressing.
This salad is refreshing, crunchy, nutty, sweet and satisfying and perfect for those on vegan, paleo, gluten-free, dairy-free, detox, (insert your diet here) diets.
Or for any regular person who just wants a really killer salad.
I hope you enjoy it! Let me know what you think in the comments below, I’d love to hear from you. Stay tuned for more meals that are perfect for summer weather in upcoming posts!
Raw Vegan Zucchini Noodle Pad Thai (serves 2 – inspired by Super Fresh)
For the salad:
- 1 medium/large organic zucchini, spiralized* into noodles
- 1/4 cup organic red bell pepper, diced
- 1/2 cup red cabbage, thinly sliced
- 3 organic green onions, thinly sliced
- 8-10 organic grape tomatoes, halved
- 1/2 cup organic cilantro, chopped
- optional add-ins: diced cucumber, bean sprouts, microgreens, grilled tofu, shredded carrots
For the dressing:
- 1/4 cup organic peanut butter
- 1 cup full-fat or low fat canned coconut milk
- 2-3 tbsp. maple syrup (not raw, but you can add another alternative)
- 1/4 cup gluten-free tamari
- 1 tbsp. minced ginger (I used a microplane)
- 1 tsp. Thai Kitchen red curry paste
- water to thin out the dressing
- Wash all veggies and prep them for the salad. Divide the zucchini noodles and all other veggies evenly between the two bowls.
- If the coconut milk has separated, mix well before using it in this recipe and freeze the rest for other recipes later. Mix all the dressing ingredients in a glass mason jar. Put the lid on and shake it up. Add a little bit of water to thin it out to the desired consistency.
- Pour dressing over salad and reserve the rest in the jar to use with other salads throughout the week.
- Enjoy the salads immediately (ideally on a patio with sunshine).