Rainbow Veggie Raw Pad Thai

  • 1 medium zucchini, spiraled using your KitcheNiche Spiral Veggie Slicer
  • 2 large carrots, spiral sliced
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds
For the dressing
  • 1 garlic clove
  • 1/4 cup raw almond butter or peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2. Prepare the dressing by dumping all dressing ingredients in a bowl and whisk by hand. The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!



This recipe is quite amazing. I will definitely try it later. Looks awesome.


Wow! I've never tried to eat this kind of dish. I really love your recipe that you shared with us. As a healthy living person, the food that I eat is very important and it should have benefits to my body. Your Rainbow Veggie Raw Pad Thai really looks healthy. I can see in the photo that I will sure enjoy eating it. I can't wait to try my own version of your recipe. I am really glad that you decided to post this recipe on the internet.


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