Raw Pad Thai Salad
This is my wonderful Pad Thai Salad from my book Perfect Digestive Health and inspired by my favourite Health + Wellness Resort – Kamalaya in Koh Samui Thailand.
This salad is 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 2 days in the fridge and is perfect sprinkled with tamari roasted almonds or sunflower seeds.
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 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 OR 3 zucchini, sliced into noodles
1 carrot, finely shredded into strips
2 zucchini, finely shredded into noodles or long 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)
handful goji berries
generous grind of black pepper
handful tamari roasted almonds or dry roasted macadamia nuts to garnish (optional)
Juice from 1 lime
1 clove raw garlic
1 teaspoon fresh grated ginger
2 tablespoons tamari
1 tablespoon organic maple syrup
1/4 cup tahini or nut butter
2 – 4 tablespoons water to mix
Notes + Inspiration
fresh pineapple chunks – yum.
Scatted with seeds such as chia, hemp or sesame seeds
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.
Divide into portable portions and store in glass jars in the fridge.