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Crunchy Raw Pad Thai

Published on October 4, 2019 | By
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    • Prep Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

Crunchy Raw Pad Thai

Liven up your dinner menu with this Crunchy Raw Pad Thai. With plenty of colour and flavour this vegan salad can be adapted to suit your needs. With the touch of Coconut Sugar, this Asian salad dressing is really brought to life. Video created exclusively by donna hay for CSR Sugar.

Crunchy Raw Pad Thai

Product

TIP:

If you’d like to add something extra to your own personal bowl of raw veggie pad Thai, there are lots of options to choose from. You could throw in some cooked rice noodles, add 100g crispy-fried firm tofu, shred 120g cooked chicken into your bowl or even stir through 120g seared salmon – just flake it into large pieces.

Organic Coconut Sugar

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Ingredients

  • 250g (¼) Chinese cabbage, finely shredded
  • 3 carrots, peeled and shredded
  • 2 zucchinis, shredded
  • 2 long red chillies, seeds removed and shredded
  • 4 green onions, shredded
  • ⅔ cup (8g) coriander leaves
  • ⅔ cup (10g) mint leaves
  • ¾ cup (110g) roasted salted cashews, roughly chopped
  • lime wedges, to serve

  • Dressing
  • ⅓ cup (80g) almond or cashew butter
  • ¼ cup (60ml) lime juice
  • 2 tbs soy sauce or coconut aminos
  • 2 tbs CSR Coconut Sugar
  • 1 tbs finely grated ginger

Instructions

  1. Place the cabbage, carrot, zucchini, chilli and half the onion in a large bowl. Add the coriander and mint and toss to combine.
  2. To make the pad Thai dressing, place the almond butter, lime juice, soy sauce, sugar and ginger in a medium bowl and whisk to combine.
  3. Divide the raw pad Thai between serving bowls and sprinkle with the cashews and remaining onion. Top with the dressing and serve with lime wedges.

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