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Raw Zucchini Noodle Pad Thai Salad


raw zuccini noodle thai

Raw Zucchini Noodle Pad Thai Salad
Yields: 6-8 servings plus extra sauce


1 cup of Purple Cabbage, thinly sliced
1 cup of Green Cabbage, thinly sliced
1 medium Zucchini, spiralized
1 Bunch Cilantro Leaves, de-stemmed and chopped

Optional add ins:

Carrots, thinly sliced
Bell Peppers, chopped
Snow Peas
1 Pkg Kelp Noodles, soak, rinse and chop

Creamy Almond or Peanut Sauce


1 cup Raw Almond or Peanut Butter
2 Tbsp Fresh Ginger, grated
1/2 cup Filtered Water
4 Tbsp Raw Coconut Vinegar
2 Tbls Pure Maple Syrup
1 Tbsp Nama Shoyu, Tamari or Braggs Coconut Aminos
1 Tbsp Toasted Sesame Oil
2-3 Cloves Garlic
1 tsp Chilli Flakes or 1/2 a Serrano Chile


  1. Drain kelp noodles from the liquid in the package and rinse.
  2. Slice, chop, grate, ect...) vegetables into extra large bowl then add kelp noodles.
  3. Mix sauce ingredients in bowl or blender, until smooth and pour generously over ingredients until well coated. Allow time (15 min and upward) for sauce to incorporate into the noodles!
  4. Keep any extra sauce in a glass jar with tight fitting lid for up to 5 days refrigerated. Pad Thai will keep for 2 days. It is best to keep the sauce and vegetables separate, add the sauce just prior to eating.

Fran Batzer