Go Back
–+ servings
two bowls of colorful spiralized veggies topped with edamame, tofu and a creamy peanut butter sauce

Easy Raw Vegan Pad Thai Salad

Print Recipe
Crunchy zucchini, carrot and squash noodles team up with other colorful veggies to create this light and fresh raw vegan pad Thai salad! Complete with an easy creamy peanut dressing to spice up your veggie dish, this quick, refreshing and low-calorie 20-minute recipe makes for the perfect light lunch or dinner. Add some edamame or tofu for plant-based protein!
Course Salads + Bowls
Cuisine Thai
Keyword low carb, raw vegan, spiralized, vegetables, whole food plant based
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 326
Author Alena Schowalter

Ingredients

Raw Vegan Pad Thai

  • 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
  • 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 ginger grated
  • 2 cloves garlic
  • 3 dates pitted
  • ½ teaspoon cayenne or red chili flakes
  • ½ cup water 120 ml

Optional Toppings

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

Instructions

  • Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.
  • Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage. 
  • Add all the veggies for your pad Thai salad into a large bowl and drizzle with your spicy peanut sauce. Mix well, then top with green onion, sprouts, fresh cilantro, cashews and lime.
  • Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!

Notes

  • Wait to drown your raw pad Thai in peanut sauce until you’re ready to serve to prevent soggy vegetables.
  • The vegetables naturally have water content, so there may be excess water after spiralizing. You can either drain excess water or use less water in the peanut sauce.
  • Store the raw veggies separate from the dressing if you have any leftovers or want to use this recipe for meal prep; the spiralized noodles keep well for 3 days, the peanut butter sauce for one week in the fridge.
  • Have some kelp noodles on hand? Throw them in your raw pad Thai, they are a great addition!
  • Find more tips & customization ideas in the article above.

Nutrition

Calories: 326kcal | Carbohydrates: 46g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 837mg | Fiber: 12g | Sugar: 23g