Raw vegan pad thai summer salad recipe

Libby Limon BSc NT mBANT / Mar 14, 2016

This raw pad Thai salad is light, healthy and delicious. It’s perfect for those Spring/Summer days and is also a great a way to up your veggie intake.

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Per serve – 528Kcal, 18g Protein, 31g Carb, 39g Fat, Time 15mins

Serves 1

Ingredients 

  • 1 carrot
  • ½ courgette
  • ¼ small red cabbage
  • ½ tsp crushed chilli flakes
  • 1 sheet nori seaweed sheets (cut into strips)
  • 2 tbsp organic desiccated coconut
  • 1 juice of a lime
  • 25g raw peanuts (chopped)
  • 50g marinated tofu (1cm square pieces)
  • 1 tbsp fresh coriander (chopped)
  • 1 tbsp sesame oil

Method

  1. Grate the carrot, courgette and cabbage into fine strips
  2. Mix with the chilli, coconut, nori and lime juice and leave for 10mins for the lime to ‘cook’ (soften) the vegetables
  3. After 10mins add the rest of the ingredients and serve

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