Vegan Raw Pad Thai
Vegan Raw Pad Thai
This vibrant vegan raw pad Thai is bursting with plant goodness. The creamy almond butter dressing provides healthy fats, protein and magnesium to nourish your nervous system and support steady energy and blood-sugar levels. Red cabbage is rich in antioxidants and vitamin C, helping to reduce inflammation and boost immunity, while bean sprouts bring a crunch along with enzymes to aid digestion.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 3 shallots, chopped
- 1 large carrot, shredded
- 1 large zucchini, shredded
- ¼ head red cabbage, shredded
- 1 small red capsicum, thinly sliced
- Handful snow peas, thinly sliced
- Handful fresh mint, roughly chopped
- Handful fresh coriander, roughly chopped
- Handful bean sprouts, to garnish
- Roughly chopped cashews, to garnish
- Sesame seeds, to garnish
- ¼ cup almond butter
- Juice ½ large lime
- 1½ tbsp pure maple syrup or raw honey
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- ¼ cup coconut milk (plus more for a thinner consistency)
- 1 tsp tamari
- Pinch chilli flakes
Method
- Place the shallots, shredded carrot, zucchini, cabbage, capsicum, snow peas, mint and coriander in a large bowl.
- Whisk together the almond butter, lime juice, maple syrup, ginger, garlic, coconut milk, tamari and chilli flakes in a small bowl until smooth. Add a little extra coconut milk if you prefer a thinner dressing.
- Pour over the almond dressing and toss gently until everything is well coated.
- Top with bean sprouts, cashews and a sprinkle of sesame seeds before serving.
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