Vegan Pad Thai Salad

This beautiful raw vegan Pad Thai salad is loaded with spiralized veggies and a flavorful, creamy peanut butter dressing. Try this crunchy 20-minute low-carb dinner!


  • 2 zucchinis
  • 1 yellow squash
  • 1 medium carrot
  • 1 red bell pepper
  • ½ cup red cabbage, shredded (35 g)
  • ½ cup mung bean sprouts (50 g)
  • 2 green onions, sliced
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons cashews
  • 1 lime, cut into wedges

Spicy Peanut Sauce

  • 2 tablespoons natural peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons ginger, grated
  • 2 cloves garlic
  • 3 dates, pitted
  • ½ teaspoon cayenne or red chili flakes
  • ½ cup water (120 ml)

Optional Toppings

  • Edamame beans
  • Baked tempeh
  • Tofu, baked or sautéed in soy sauce


  1. Add all ingredients for the sauce into a blender jar and blend until smooth. Adjust to taste, then put aside.
  2. Make the vegetable noodles by spiralizing the zucchini, squash and carrots, then slice your bell pepper and red cabbage.
  3. Add all the veggies for your pad Thai salad into a large bowl and drizzle with your spicy peanut sauce. Mix well, then top with green onion, sprouts, fresh cilantro, cashews and lime.
  4. Transfer into serving bowls and add any additional toppings of choice if you want a higher protein or calorie meal. Enjoy!


Don’t have a spiralizer? For a quick and dirty version, simply shred all of your veggies and drown them in the peanut butter sauce!

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