Print

Easy Raw Vegan Pad Thai Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 42 reviews

A vibrant and refreshing Easy Raw Vegan Pad Thai Salad that combines spiralized zucchini, squash, and carrots with a zesty spicy peanut sauce. This wholesome, no-cook recipe is perfect for a light, nutritious meal packed with fresh vegetables and bold flavors, ready in just 20 minutes.

Ingredients

Vegetables

  • 2 zucchinis
  • 1 yellow squash
  • 1 medium carrot
  • 1 red bell pepper
  • ½ cup red cabbage, shredded (35 g)
  • ½ cup mung bean sprouts (50 g)
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro, chopped

Cashews and Garnishes

  • 2 tablespoons cashews
  • 1 lime, cut into wedges

Spicy Peanut Sauce

  • 2 tablespoons natural peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons grated ginger
  • 2 cloves garlic
  • 3 dates, pitted
  • ½ teaspoon cayenne or red chili flakes
  • ¼-½ cup water (60-120 ml)

Optional Toppings

  • Edamame beans
  • Baked tempeh
  • Tofu (baked or sautéed in soy sauce)

Instructions

  1. Prepare the sauce: Add all ingredients for the spicy peanut sauce—natural peanut butter, soy sauce, lime or lemon juice, grated ginger, garlic, dates, cayenne or red chili flakes, and water—into a blender jar. Blend until smooth and creamy. Taste and adjust seasoning as needed, then set aside.
  2. Spiralize and slice vegetables: Using a spiralizer, transform the zucchinis, yellow squash, and carrot into noodle-like strands. Thinly slice the red bell pepper and shred the red cabbage.
  3. Combine salad ingredients: Place all the spiralized and sliced vegetables into a large mixing bowl. Drizzle the combined vegetables with your prepared spicy peanut sauce and toss well to coat all the veggies evenly.
  4. Add toppings and serve: Transfer the dressed salad into serving bowls. Top with sliced green onions, mung bean sprouts, chopped fresh cilantro, cashews, and lime wedges. Add optional protein toppings such as edamame beans, baked tempeh, or tofu to increase protein or calories if desired. Enjoy immediately for best freshness.

Notes

  • Adjust the amount of cayenne or chili flakes to control the spiciness of the sauce according to your preference.
  • For a nut-free version, substitute peanut butter with sunflower seed butter and omit cashews.
  • Use fresh lime juice for the best flavor in the sauce.
  • This salad is best eaten fresh but can be refrigerated for up to 1 day; however, the vegetables may release water and lose some texture.
  • Optional protein toppings enhance nutrition and make the salad more filling.

Find it online: https://justsosavory.com/easy-raw-vegan-pad-thai-salad-recipe/