- Shari Rozansky - https://www.sharirozansky.com -

Raw Vegetable Pad Thai Salad

Makes 4-6 servings


  • 2 medium zucchini, thinly sliced or spiralized
  • 1 large carrot, thinly sliced, julienned or spiralized
  • 1 green shallot, finely chopped
  • 1 bell pepper, thinly sliced
  • 1 cup finely sliced purple cabbage
  • 1 green apple, cored and sliced in thin wedges with the skin on
  • 1 cup chopped cauliflower
  • 3 tbsp. shredded coconut

Nut Chilly Dressing:

  • 4 Medjool dates, soak for up to an hour in a cup of hot water (save the water)
  • 1/2 cup almond or cashew butter
  • 3 tbs. maple syrup
  • 3 tbs. of low sodium tamari
  • Juice from 1 lime
  • 1 tbs. fresh grated ginger
  • 1/4 tsp. cayenne
  • 1/4–1/2 cup of water (that was saved from the dates)

Toss all the salad ingredients in a large bowl.

Blend all the dressing ingredients together in a food processor. Add water by the tablespoon, if needed, in order to get your desired consistency.

Add the dressing, as needed, to the vegetables and serve. Store the excess dressing a small Mason jar and use on other veggies and salads.