Pad Thai Salad with Coconut Lime Dressing

Pad Thai A Graded-

I’ve been focusing on digestive health over the last few weeks and wanted to share my awesome Pad Thai Salad. It’s so easy to make and what I love about it is that you can make up a large batch then divide this awesome salad into portable containers or mason jars and take them to work to enjoy as a healthy lunch. The salad lasts for about 3 days in the fridge and is perfect sprinkled with tamari roasted almonds or served with your fav protein.

The best vegetables to use in this salad are green papaya, zucchini, carrot and cabbage – and you can vary the combinations you use. Infuse with anti-inflammatory aromatics such as garlic, ginger, turmeric and coriander then add a good splash of freshly squeezed lime to finish it off.  I also love adding a few spoonfuls of  coconut kefir or coconut milk to round out the flavour and a touch of manuka honey balances the dressing perfectly. I love to use my trusty mandoline to shred the vegetables into fine strips – but you can also use a peeler or food processor or grater to slice into fine delicate ribbons. (see vegetable spaghetti) I also love to add balance to this salad by adding fresh pineapple chunks or a sprinkle of goji berry – this combination marries perfectly with the Asian aromatics and the light saltiness of tamari roasted almonds.

What’s great about it:
Papaya is a rich source of antioxidants folate, panothenic acid, potassium, magnesium and fiber. Together, these nutrients promote the health of the cardiovascular system, digestive system and immune system. Papaya is also high in papain, an enzyme that helps digest proteins. Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system.  Pineapple is anti-inflammatory and high in vitamin C and digestive enzymes that help improve absorption of nutrients. A hint of ginger and a little turmeric will enhance the anti-inflammatory and immune boosting properties of this salad. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory. Coconut kefir contains good probiotic bacteria that can help support your immune system and gut function.

1 green papaya, finely shredded into stips on a 
mandoline or vegetable peeler. (if you can’t get green papaya in your area – just use extra zucchini ribbon – the creamy white flesh of fresh young coconuts is also a great addition )
1 carrot, finely shredded into strips
2 zucchini, finely shredded into strips
1 bunch coriander or shiso leaf, chopped
1 small bunch Lebanese mint, chopped
3 spring onions, sliced
1 green chilli, seeded and chopped
snow pea sprouts or micro herbs (handful)
small handful goji berries
Generous grind of black pepper
handful tamari roasted almonds or dry roasted macadamia nuts to garnish (optional)

Coconut lime dressing
2 cloves raw garlic crushed
1 tbsp grated  fresh turmeric
1/2  tablespoon grated fresh ginger
4 limes, juiced
1 teaspoon manuka honey or alternative (stevia or your other fav)
2 tablespoons coconut kefir or coconut milk ( see notes )

Extras / Notes:
2 peeled and segmented pink grapefruit – which is awesome
fresh pineapple chunks – yum.
Steamed white fish
Caramalized tempeh
Scatter with endaname beans
Scatted with seeds such as chia, hemp or sesame seeds
Scatter with a dukkah made from macadamia, turmeric, ginger, coriander, sesame.

Combine papaya, carrot, zucchini, coriander, mint, spring onion, green chilli, sprouts into a large bowl.
Combine the dressing ingredients and taste – adjust consistency and flavour if needed to suit your taste.
Pour the dressing over the salad and mix well.
Add goji berry and pineapple if using.
Serve and enjoy.
Serves 4
Divide into portable portions and store in glass jars in the fridge.

For a nutty pad thai dressing recipe combine:

Juice from 2 limes
1 clove raw garlic
1 teaspoon fresh grated ginger
1 tablespoon shoyu
4 tablespoons mirin
1 tablespoon organic maple syrup
2 tablespoon tahini or macadamia nut butter
2 tablespoons water to mix


Nutritional info per serve:

Protein: 7 g
Total Fat: 10 g
Saturated: 2 g
Carbs: 9.4 g
Fibre: 7.7 g
Kilojoules: 667
Calories: 160

Pad Thai B Graded-





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13 Responses to “Pad Thai Salad with Coconut Lime Dressing”
  1. Kaylor says:

    This looks delicious and the notes/extras I’ll be adding a few. Love grapefruit pineapple and fish :-)

  2. Lisa says:

    Hi Teresa,
    Are there any problems eating Green Papaya when you are pregnant?
    I make your other Raw Pad Thai Salad regularly so this is a wonderful alternative!!!
    It will be hard to beat your Tahini dressing though… :)

    • Jess says:

      I love the tahini dressing! I can’t see the raw pad Thai has the recipe online been removed!? If you could let me know the tahini dressing I’ll be forever grateful…

  3. Teresa says:

    Thanks so much for your delicious recipes. I can’t wait to try this Pad Thai salad but was wondering what would be a good substitute for Green Papaya as they are hard to come by in Perth(Oz)? Thanks!

  4. Cristina says:

    Teresa.. amazing ! May I ask what mandolin you use??

  5. Cathy says:

    Teresa….I love green papaya, but also find it hard to get her in Sydney (northern beaches) do you have a local source you wouldn’t mind sharing.

    Thanks, Cathy

  6. Lara says:

    Hi Teresa,

    Love the idea of doing a big batch and dividing it into Mason Jars for my lunch for the week! (What I currently do). In terms of the Coconut Kefir is it possible to swap this with Coyo Natural Yoghurt instead?

    Look forward to hearing from you x

  7. Nicole says:

    I didn’t have any coconut milk or coconut kefir (though it sounds delicious!) so I tried it with some raw cold pressed coconut oil and it give the dressing a nice flavour! Thanks so much for the recipe Teresa, can’t wait to have it for lunch tomorrow!

  8. Natasha David says:

    Absolutely delicious. Just made this salad to go with your salmon burgers. Both were an absolute winner!

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