Raw Pad Thai

This Pad Thai is inspired by a salad I ate yesterday night at a local cooking class in an organic store called Blush Lane, aka, the most magical place on earth (seriously, with the amount of amazing products Blush Lane has I could roam its aisles forever). The cooking class was free, and the instructor a charming woman with a lovely accent and a seriously visible love of healthy food. I didn’t know what to expect from a free event, but it ended up being one of the funnest nights I’ve had in a long time, and I even learned some new things! Like what my favorite tahini dressing was lacking and how to use a spiralizer (it makes vegetables into pasta wuuuuuuuut) so I highly recommend going to if you live or are visiting Edmonton anytime soon. Now, onto the pad thai! It’s crunchy, addictive & vibrant, and in my case, a little spicy. If this doesn’t leave you energetic, blissful and full, nothing will.



1/2 cabbage, mandolined or sliced super finely

2 large carrots, mandolined finely or peeled into long strips

1/2 red onion, mandolined finely

1/2 cup mint, chopped finely

1/2 cup parsley, chopped fine

1 cucumber,  mandolined or peeled into long strips, not including the seeds

1 zucchini, spiralized or peeled like the cucumber into long thin strips

1/2 cup chopped roasted peanuts


3 tbsp peanut butter (or any nut butter)

2 tbsp tahini

2 tbsp lime juice

2 tbsp soya sauce

2 tbsp honey

1 tbsp fresh grated ginger

1 tbsp fresh grated garlic

3 tbsp water

How to:

  1. Get all the veggies ready by peeling, mandolining, slicing or chopping finely
  2. Place in a large bowl and top with peanuts
  3. Make dressing in a small bowl, whisking all ingredients until all components unify and it looks creamy but pourable. If you feel it needs more water, add to taste
  4. Salt&pepper the veggies, mixing them. Then add the dressing and mix with hands or with tongs
  5. Serve cold or warm, with ayurvedic tea & soup for a full meal

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