Raw Pad Thai Salad




  • 1 large zucchini
  • 3 large carrots
  • 2 spring onions
  • 1 cucumber diced

Optional add ins:

  • 2 cups of mung bean sprouts
  • 1 bunch of coriander leaves coarsely chopped
  • Cubed marinated preprepared or cooked tofu
  • Half a red pepper finely sliced


  • 2 tablespoons of soy sauce or tamari
  • 1 teaspoon of sesame oil
  • 1 tablespoon of lemon juice, lime juice, all rice wine vinegar
  • 1 teaspoon of tamarind paste
  • 1 teaspoon of maple syrup or other sweetener of choice
  • 1 Birdseye Chilli, finely chopped
  • 1 clove garlic, crushed


  • 1/4 cup toasted (or not) whole or crushed peanuts, or slivered almonds


  1. Grow a heap of zucchini.
  2. Don’t see your zucchini-loving friends for a few weeks. (You know who you are.)
  3. Using a spiralizer Julienne peeler, Julienne the carrot and zucchini.
  4. Finely chop the spring onions.
  5. Cut the cucumber in cubes.
  6. Throwing everything (including other optional extras if desired), in a large bowl, and toss to combine (Hands work well at this point).
  7. Mix all dressing ingredients together in a small bowl.
  8. Mix dressing through salad.
  9. Add nuts before serving.

PS. I was intending to take a picture of this salad, but most of it had gone by the time I remembered. Yes it’s very nice.



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