Raw Pad Thai

Raw Pad Thai Raw Pad Thai
This raw dish is packed with detoxifying vegetables. Zucchini makes a wonderful substitute for noodles and boasts only 25 calories per cup (250mL). Cabbage and cauliflower both contain indole-3-carbinol (I3C), which helps to balance hormones by reducing excess estrogen in the body. Almonds are high in omega-9 and vitamin E, and make a great substitute for the typical peanut sauce.


1 medium zucchini

1 large carrot

1 green onion, chopped

1/2 c shredded purple cabbage

1/2 c cauliflower florets

1/2 c mung been sprouts or radish sprouts (spicy)


2 tbsp tahini

2 tbsp almond butter

1 tbsp lime or lemon juice

2 tbsp tamari (wheat free)

1 tbsp raw honey

1/4 tsp garlic, minced

1/2 tsp ginger root, grated


Use a spiralizer (or mandolin, or vegetable peeler) to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.

Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.

Pour the sauce over the “noodles” and vegetables and toss.  This dish tastes even better the next day once the flavours have had a chance to blend.

Makes 4 servings.

Recipe from Julie Daniluk’s Meals That Heal Inflammation

Photo credit: Julie Daniluk

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