Pad Thai is a delicious dish but for those of us who love the flavour combination yet prefer to avoid gluten and animal products, this lighter, healthier raw take on the classic is a delicious alternative.
Made with vegetables, spices and plant protein, this salad is also full of coriander, a herb that clears the body of heavy metals, provides calcium, phosphorous, potassium, thiamin, niacin, carotene, iron, vitamin A, vitamin C, vitamin K and even protein, lowers LDL cholesterol, supports the digestive system, promotes liver health, contains anti-septic, antioxidant and anti-inflammatory properties and balances blood sugar levels.
- ½ tsp powdered dulse (can be made by blending dulse flakes)
- 1 cm fresh red chilli
- 1 inch ginger
- 1 tbsp tamari
- 2 garlic cloves
- 2 tbsp chunky peanut butter
- 3 tbsp lime juice
- 3 pitted medjool dates
- 4 tbsp water
- 1 red bell pepper, finely sliced
- 1 large cucumber, spiralised (substitute with courgette if preferred)
- 2 spring onions, finely sliced
- 2 carrots, finely grated
- 10 stems fresh coriander, roughly chopped
Apart from 1 tbsp peanut butter and the dulse powder, blend all of the dressing ingredients until smooth. Once blended, stir in the leftover peanut butter and dulse.
Mix the salad ingredients and toss with the dressing.
Serve with lime wedges.