Raw Pad Thai
Jackie Bowker
Quick and easy, healthy recipe featuring zucchini noodles, fresh veggies and creamy peanut dressing for a tasty raw vegan lunch, dinner or make ahead meal!
PREP TIME 10 mins
COOK TIME 10 mins
COURSE lunch and dinner
SERVINGS 4
CALORIES 302 kcal
INGREDIENTS
- 3 zucchini large, spiralized
- 1 carrot large, spiralized or grated
- 1 red capsicum sliced thinly
- 1/2 cup red cabbage shredded
- 1 cup edamame beans
- 1 handful coriander chopped
- 4 tbsp cashews roasted
- 1/3 cup peanut butter for dressing, natural
- 1 lime for dressing, juiced, about 3 tbsp
- 2 tsp sesame oil for dressing
- 2 tsp tamari for dressing
- 1/2 tsp salt for dressing, to taste
- 1/2 tsp pepper for dressing, to taste
- 4 tsp water for dressing
INSTRUCTIONS
- Mix all the raw Pad Thai ingredients together in a large bowl. Set aside.
- In a small saucepan, heat the peanut butter on low until melted. Then add in the rest of the sauce ingredients, stirring until smooth and creamy.
- Remove from heat. Taste the sauce and adjust accordingly if you like a little more spice or salt.
- Toss the dressing onto the raw Pad Thai and serve.Option to add a protein: shredded chicken.
NUTRITIONS
- Sodium: 421mg
- Calcium: 82mg
- Vitamin C: 79mg
- Vitamin A: 3975IU
- Sugar: 11g
- Fiber: 7g
- Potassium: 938mg
- Calories: 302kcal
- Trans Fat: 1g
- Saturated Fat: 4g
- Fat: 20g
- Protein: 14g
- Carbohydrates: 23g
- Iron: 3mg
KEYWORD healthy asian recipes, healthy dinner, healthy lunch, healthy pad thai
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