Raw Veggie Pad Thai

This raw dish is just divine. Crunchy, fresh, flavourful and nutrient dense. I like to serve this with a side salad and dinner is done.Don’t be discouraged of the long sauce ingredient list, they are mostly house basics and once sauce is pureed, it is ready to go.


  • 4 Small zucchini spiroolized or julienned
  • 1/2 cups Carrots sprioolized or julienned
  • 1/2 cup Purple cabbage sliced thinly
  • 1/2 cups Fresh basil chopped
  • 1/2 cups Fresh cilantro chopped
  • 1/4 cups Scallions sliced thinly
  • 1/4 cups Raw almonds crushed
  • 1/3 cups Fresh mung beans
  • 1/4 cups Organic almond butter
  • 2 tbsp Tamarind paste
  • 1 tbsp Tahini
  • 1-2 Limes juiced
  • 2 tbsp Tamari
  • 2/3 cups Filtered water
  • 1 Jalapeno seeded and diced


  • Place all liquid ingredients and the jalapeno in blender and puree until smooth.
  • Toss veggies in sauce to coat. Garnish with almonds, a slice of lime and red chilli flakes.