A collection of healthy, clean eating recipes. Recipes contain no processed foods, no grains and a lot of superfoods

Raw Pad Thai Salad

Raw Pad Thai Salad

This is a recipe for a pad Thai inspired salad. Pad Thai is a typical street food dish in Thailand. It is usually made with rice noodles, cabbage, carrots, sprouts, fish sauce, soy sauce, rice vinegar, tamarind paste, spring onions, prawns or chicken and an egg. All the ingredients are stir-fried together and then served with crushed peanuts, chilli and fresh lime wedges. I long for the pleasure of having this dish from the street food stalls in Thailand who serve better tasting Pad Thai than restaurants. Here is a video that we took in Thailand of a lady cooking pad Thai in a small food stall. 

Being a raw dish this is quick, fresh and healthy; perfect for the summer months. You could add any protein of your preference such as prawns or chicken. I do not suggest cooking the cabbage so that it remains crisp.

Feel free to add and replace veggies as you prefer and if you would like to store this salad in a refrigerator, do not mix the sauce until you are ready to serve.  pad thai salad square (Small)

 

 

Raw Pad Thai Salad
Serves 4
Print
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. ½ a common cabbage head
  2. ½ red cabbage head
  3. 1 scallion/spring onion
  4. 1/3 cup roasted cashew nuts
  5. 1 large carrot
  6. 1 red pepper
  7. 2 lime wedges
  8. 1 teaspoon chilli flakes
  9. 1 tablespoon apple cider vinegar
  10. 1 tablespoon honey
  11. 1 tablespoon sesame oil
  12. 1 tablespoon tamarind soy sauce
  13. handful of fresh coriander or parsley
  14. Optional: sprouts of your choice
Instructions
  1. Take both cabbage half’s and cut them in thin strips. Separate the cabbage layers using your hands and place in a large bowl.
  2. De-skin the carrot and shred using a grater. Place in the same bowl.
  3. Add fresh coriander or parsley, sliced red bell pepper and mix vegetables together.
  4. Mix the apple cider vinegar, honey, soy sauce, sesame oil and chili in a cup and combine well with a teaspoon. Keep dressing separate until ready to serve, then add to the veggie mixture and mix well.
  5. Divide the salad between three plates and then dress with sliced shallot, cashew nuts and lime wedges. Add also any sprouts of your choice if available. Always choose fresh rather than canned sprouts. ...you can grow your own sprouts very easily (click here for instructions)
Rody's Hearty Corner http://www.rodysheartycorner.com/



Leave a Reply

Your email address will not be published. Required fields are marked *