This is hands down, my favourite ever salad! Spicy, crunchy, creamy and moreishly fragrant! It’s perfect for when you fancy something squeaky clean (after a weekend of gluttony perhaps?) and with all the raw garlic, ginger and chillies, it’s my go-to cold cure. Give it a try and let me know how you get on.
Pad Thai is traditionally a warm, spicy, noodle salad with a peanut dressing. I’ve switched things up here by using raw spiralised veg instead of noodles (making it gluten free and deliciously healthy), and a cashew butter sauce instead of peanut butter (so yummy, and less of our customers are allergic). Feel free to switch nut butters to your liking of course.
It’s all about this epic dressing, then use whatever vegetables are in season – or use a combination of veg and noodles. It’s surprising how many veg you can eat raw. Tonight I spiralised courgettes (the glut from the allotment is still not over and it’s the last day of September!), parsnips and carrots. If you don’t have a spiraliser, get one! They are pretty cheap. Or just use a peeler and carefully peel strips off the vegetables instead.
Enjoy! Liz x
For the dressing (serves 4-6):
whizz the following up in a food processor with the blade attachment
- 1 small bunch of coriander (30g ish)
- 1 peeled thumb of fresh ginger
- 4 peeled cloves of garlic
- 2 whole chillies (or less, or more! Up to you)
- the zest and juice of 2 limes
- 4 tbsp of light soy sauce (use tamari for gluten free)
- 2 tbsp honey/agave syrup
- 2 tbsp toasted sesame oil (if you want this totally raw, omit)
- 4 heaped tbsp cashew butter
Some suggested veg (please use whatever you like):
toss a colourful combination together in a very large bowl with lashings of the dressing above. add chopped coriander and sliced chillies to taste.
- sweet potato
For slicing as thinly as possible…
- spring onions
- red peppers