This Raw Pad Thai Salad is a gluten-free, paleo, and AIP-friendly version of the classic Thai dish. It's packed with fresh vegetables, herbs, and a flavorful dressing that's sure to satisfy your taste buds while keeping it nutritious and wholesome.
Ingredients: 2 zucchinis, spiralized. 2 carrots, julienned. 1 red bell pepper, thinly sliced. 1 cup broccoli florets, chopped. 1/2 cup red cabbage, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup green onions, thinly sliced. 1/4 cup sunflower seeds. 1/4 cup unsweetened shredded coconut. 1/4 cup extra-virgin olive oil. 2 tablespoons apple cider vinegar. 2 tablespoons coconut aminos. 1 tablespoon raw honey omit for AIP. 1 tablespoon fresh ginger, grated. 1 clove garlic, minced omit for AIP. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper omit for AIP.
Instructions: In a large bowl, combine the spiralized zucchinis, julienned carrots, sliced red bell pepper, chopped broccoli, thinly sliced red cabbage, chopped cilantro, chopped mint leaves, sliced green onions, sunflower seeds, and shredded coconut. In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, coconut aminos, raw honey if not following AIP, grated fresh ginger, minced garlic omit for AIP, sea salt, and black pepper omit for AIP. Pour the dressing over the salad ingredients and toss until everything is well coated. Serve immediately or refrigerate for a few hours to allow the flavors to meld. Enjoy your delicious and healthy Raw Pad Thai Salad!
Prep Time: 20 minutes
Cook Time: 0 minutes
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