RECIPE: Raw Rainbow Pad Thai

Brighten your day with this mood-boosting bowl of happiness! With all the colours of the rainbow, it’s nourishing for both body and mind – and that’s bound to put a pep in your step. 

Ingredients 

• 2 zucchinis, spiralised or grated 
• 2 carrots, spiralised or grated 
• 2 shallots, finely sliced 
• 100g snow peas, trimmed, thinly sliced lengthways 
• 1 red capsicum, seeds removed, thinly sliced 
• 1 cup white or purple cabbage, finely shredded or thinly sliced 
• 1 cup bean sprouts 
• 1 cup frozen podded edamame beans, thawed 
• 1 tbsp toasted seed mix or sesame seeds 
• ½ cup peanuts, crushed (optional) 
• ½ cup Thai holy basil leaves (optional) 
• ½ cup fresh coriander, chopped (optional) 

Option to add extra firm tofu, drained and cubed, or shredded chicken for additional protein. 

Dressing 

• 1 clove garlic, crushed 
• ¼ cup almond or peanut butter (or tahini) 
• 2 tbsp lime juice 
• 2 tbsp maple syrup 
• ½ tbsp sesame oil 
• 1 tsp ginger, grated 
• 2 tbsp tamari (gluten free) or soy sauce 
• 2 tbsp water 

Tip: If preparing this salad in advance, store the salad and sauce separately in the fridge to keep the vegetables crisp. 

Method  

1. Prepare the vegetables. Use a spiraliser (or vegetable peeler or grater) to create “noodles” from the zucchini and carrot. 
2. Place the zucchini, carrot, capsicum, cabbage, snow peas, shallots, bean sprouts and edamame in a large bowl. Toss to combine. 
3. For the dressing, add the ingredients to a bowl and whisk. Alternatively, use a blender and add the water to thin the mixture if required. 
4. Pour the sauce over the vegetables and toss to combine. 
5. Top with basil, seeds, peanuts and fresh coriander. You can include tofu or shredded chicken if your heart desires!