Rad Rainbow Raw Pad Thai

by Angela (Oh She Glows) on July 1, 2013

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Say this recipe title 10 times fast and…you WIN!

Happiness and energy in a bowl. What more could you want on a Monday?

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If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent almond butter dressing. In other words – the perfect balance of this-tastes-freakin-amazing and this-makes-me-feel-freakin-amazing. I was bouncing off the walls with energy after I ate this….actually I still am. I swear it has nothing to do with overnight coffee concentrate.

Ok, maybe a little.

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I know we’re only 1 week into summer, but this might just be my favourite salad of summer 2013. We’ll have to see if I can top this bad boy.

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This salad is inspired by a raw Pad Thai dish I enjoyed at a restaurant called Marbles in Waterloo with my buddy Ange a couple years ago. I ended up recreating the recipe shortly after our visit, but I used glass noodles and I just wasn’t a fan. I don’t usually have texture issues with food, but those noodles were way out of my comfort zone. It’s strange because I’ve enjoyed them before in a couple restaurant dishes, but for some reason when I try them at home it’s creepville. Anyway, I decided to dig out this recipe again, this time using raw zucchini noodles. A very good decision, indeed. No creep factor. All goodness!

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I decided to purchase a Veggie Spiralizer several months ago. This hand-powered device turns zucchini into a huge pile of cascading noodles in less than 1 minute flat. The device itself is quite small and compact, not taking up much room to store (which was my main concern) and it’s extremely light weight. The downside to this spiralizer is that it’s plastic and to be quite frank, it feels pretty cheap. However, I didn’t know how much I would use it so I went for one of the cheaper spiralizers on the market which only set me back about $25-30. It comes with a few different blades so you can make ribbons and what not, but I haven’t ventured that far yet. I like that there is very little waste leftover and the noodles aren’t as watery compared to using the hand peeler. Either way, you can use a julienne peeler (or a Y peeler to make ribbons) or a spiralizer for this recipe today. If you really wanted to, you could chop everything by hand the old fashioned way!

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The almond butter sauce I made is very light – using only 1/2 tablespoon of oil – but it’s still creamy and indulgent at the same time. It makes just under 2/3 cup and I found it was the perfect amount for 2 large salads. We sure didn’t have any dressing leftover.

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Rad Rainbow Raw Pad Thai

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Yield: 2 large servings + scant 2/3 cup dressing

  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed (or try tofu)
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds

 

For the dressing (adapted from my Spicy Peanut Lime Sauce):

  • 1 garlic clove
  • 1/4 cup raw almond butter (or try peanut butter)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup (or other sweetener)
  • 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 processing all dressing ingredients in a mini processor (or simply 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!

Nutritional Info

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Last but certainly not least, Happy Canada Day to my fellow Canadians! This post was supposed to be a red & white strawberries ‘n cream pie, but of course when you plan on a themed recipe working it rarely does. I’m sporting my red & white all day regardless. I hope you have a great holiday! Oh and happy (almost) 4th of July to those of you in the US.

Whistler, British Columbia-6150

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{ 286 comments… read them below or add one }

Katy @ Katy's Kitchen July 1, 2013 at 10:38 am

WOW- look at all the colours in the salad! It’s just so beautiful, almost too pretty to eat! I would love a huge bowl of this right now. Happy Canada Day!

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RavieNomNoms July 1, 2013 at 10:39 am

Gorgeous!

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JT July 1, 2013 at 10:41 am

Happy Canada Day to you too!!! Hope you enjoy the day and that salad looks SPECTACULAR, I may need to get a spiralizer……
Cheers! :-)

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Holly @ EatGreatBEGreat July 1, 2013 at 10:49 am

What a gorgeous salad!! It looks so summery and delicious!

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Caitlin July 1, 2013 at 10:51 am

that looks so beautiful, healthful, and filling! a spiralizer has been on my wish list forever. hopefully, i’ll get one for my birthday this month ;)

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Anna {Herbivore Triathlete} July 1, 2013 at 11:06 am

Now that is one kick ass salad! I always love your salads and dressings, so am confident this one would be amazing. I don’t own a spiralizer, but the salad looks worth the effort to julienne the veggies by hand.

Happy Canada Day Angela!

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Averie @ Averie Cooks July 1, 2013 at 11:15 am

Talk about eating the rainbow! It’s so bright and perky and summery and I love edamame and peppers. And that dressing…mmm! I would definitely try PB as you suggested :) Because everything is better with peanut sauce in my world!

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Abby @ The Frosted Vegan July 1, 2013 at 11:21 am

Look at all that color, love!!

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Ksenija @ Health Ninja July 1, 2013 at 11:28 am

What a perfect lunch for a hot summer day? I love using zucchini as pasta, but having it raw as a salad – genious! Bookmarked to make this week.

@anna – have to julienne by hand too. I do use a veggie peeler for pasta, but I am afraid the slices will be to thick for this salad.

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Lisa July 1, 2013 at 11:35 am

This looks and sounds absolutely beautiful! I’m in love with my spiralizer :)

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Moni Meals & Fitness July 1, 2013 at 11:35 am

Just wonderful! I could eat this everyday for as long as I live… I am just certain!

Yes on the peanut sauce–always! xx

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Melissa July 10, 2013 at 3:19 pm

Me too! SO GOOD!

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Moni Meals & Fitness July 1, 2013 at 11:36 am

oh….and HAPPY CANADA DAY TO YOU!

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Erica { EricaDHouse.com } July 1, 2013 at 11:42 am

This dish is stunning! I can’t wait to try this. I’m on a spiralized zucchini kick right now and love me some pad thai!

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Laura @ Sprint 2 the Table July 1, 2013 at 11:51 am

Such a pretty salad!!! I really need to digure out hoew to use my spiralizer – I’ve had it for a year. In my defense, the instructions are in Japanese… LOL!

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Angela July 1, 2013 at 12:45 pm

lol – do what I did and watch a how to video on you tube! (Yes I’m slightly embarrassed I had to do this)

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Lauren @ The Highlands Life July 1, 2013 at 11:53 am

A spiralizer? I’m afraid I need this now. How handy would that be?!

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Kathy @ Olives and Garlic July 1, 2013 at 12:30 pm

Wow, look at the beautiful colors of this dish. How appetizing. Love the spiralizer.

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Sara Nickel July 1, 2013 at 12:31 pm

I have that very same spiralizer and love it! It makes the prettiest noodles out of pretty much any veggie. It is totally worth the splurge.

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Alisha @ Gluten Free Perspective July 1, 2013 at 12:47 pm

I’ve never actually had Pad Thai (weird, I know!!), but your version looks beautiful. This summer , I’ve been eating a lot of raw food and I’m shocked at how good I feel. It’s amazing how something so simple really can make you feel amazing.

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Erica {Coffee & Quinoa} July 1, 2013 at 12:59 pm

This looks so beautiful, and I LOVE the big tangled pile of zucchini noodles coming out of that spiralizer!

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Julie @ RDelicious Kitchen July 1, 2013 at 1:00 pm

i love how bright and colorful this recipe is :)

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Anna July 1, 2013 at 1:23 pm

throw some mung beans in there and you’re golden

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Olygram August 6, 2013 at 11:58 pm

Mung brand worked great. Thank you for the suggestion. Love, love, love your site, food and photos. I can’t wait for the cookbook.

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Jenni July 1, 2013 at 1:28 pm

Ugh, I really want a spiralizer! This looks awesome. I love Asian dressings. Yours seriously sounds good enough to drink.

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Shauna July 1, 2013 at 1:31 pm

I’ve had raw Pad Thai at Marbles in Waterloo (same restaurant?) and it was delicious so I will definitely try out this recipe. Their raw cheesecake was also amazing…perhaps you could try recreating that next? :)
Happy Canada Day!

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Angela (Oh She Glows) July 2, 2013 at 8:21 am

Yes Marbles was it! Thank you, I couldn’t remember the name for the life of me :) I didn’t know they had a raw cheesecake though! Sounds delish.

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[email protected] July 1, 2013 at 1:41 pm

How did you get the long spiral noodles?! They always seem to break on me. I love all the colors in this salad… so beautiful!

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Eileen July 1, 2013 at 1:42 pm

So many vegetables! This sounds like the perfect thing to eat this summer. :)

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Kyle July 1, 2013 at 1:45 pm

Honestly Angela, just when I didn’t think you could be any more brilliant you come up with this beautiful dish which I will be dying to make for the coming weekend! I love your blog and recipes so much:).

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Sarah @ Making Thyme for Health July 1, 2013 at 1:59 pm

The colors in this salad are beautiful! I love the flavors too, it all sounds so yummy!
I’m not Canadian, but happy Canada day!! :)

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Karen July 1, 2013 at 2:06 pm

This bowl full of goodness does in fact epitomize healthy vegan food…yum!! I am completely with you on the glass noodles…the texture was such a turn off that I couldn’t stomach the thought of eating them and ended up throwing out the entire recipe. And, those babies were not cheap! I bought this julienne peeler last year too, but didn’t have such great success with it, so maybe I’ll give this inexpensive spiralizer a shot…

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LisaG July 1, 2013 at 2:09 pm

This is the prettiest salad I’ve seen in ages. I want right now.

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Angela @ Eat Spin Run Repeat July 1, 2013 at 2:52 pm

Hehe I’ll take raw pad thai over pie any day Ange!! :) This looks amazing! I’m with you on the noodles – I’d rather spiralize zucchini than use glass noodles. The glass noodles just don’t do the same thing and I like how the zucchini soaks up the sauce better. Speaking of pad thai dates, we are long overdue! (PS this time last year, I believe we were hiking through that totally non-marked trail with Eric, our trusty tripod carrier!)

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Jo July 1, 2013 at 3:04 pm

I’m considering buying a spiralizer and I’m debating between the julienne peeler and the spiralizer you linked here – is the quickness/ease with the spiralizer worth the extra price and counter space??

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Emily - it comes naturally July 1, 2013 at 3:11 pm

I love my spiraliser! I use it several times a week. That dressing looks divine! Happy Canada Day! Xxx

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eileen July 3, 2013 at 12:18 pm

what other recipes do you use your spiralizer for? i would love one of these but afraid it would not get used very often.

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Emily - It comes naturally July 4, 2013 at 9:12 am

Making zucchini ‘spaghetti’ is my favourite way of using it, lightly sauteed or raw. I sometimes have the spaghetti/noodles on their own, or used to bulk out spaghetti or stir fry. I’ve also used it for carrot spirals, sweet potato and I’m trying making curly ‘fries’ tonight :-)

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Alexandra @ Lean Green Healthy Machine July 1, 2013 at 3:23 pm

Such a gorgeous meal. Seems like the perfect combination of a light summer meal and substantial enough to really hit the spot!
And I can imagine myself using that dressing on everything!

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Marie @ Little Kitchie July 1, 2013 at 3:40 pm

Oh, I’m in looooove! Cannot wait to make this – the dressing sounds especially awesome!

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[email protected] July 1, 2013 at 4:17 pm

This looks delicious! So colourful, so pretty! I’m going to try it one night this week for sure. I just bought a costco-sized bag of zucchini that needs to be used up. Thanks for including the link to julienneing because that’s what I’ll be doing since I don’t own a spiralizer (but it sure looks fun!).

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Karen Beth Martin July 1, 2013 at 4:34 pm

Could I leave out the cabbage? I LOVE it but it makes me sick every time I eat it…

[email protected]

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Angela (Oh She Glows) July 2, 2013 at 8:19 am

Yes for sure you can – feel free to modify the veggies based on what you like!

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Becky July 1, 2013 at 5:09 pm

This salad looks absolutely beautiful with all the colors! I have a dumb question- when a recipe calls for a green onion to be used, do you use the green part or the white part, or both?

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Jennifer July 2, 2013 at 7:16 am

Personally, in a salad like this I would use the whole thing. More often though I only use the white. I believe in traditional pad thai you saute the white and garnish with the green.

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Cassie @ LittleRedWindow July 1, 2013 at 7:57 pm

Three things:
1. That is a gorgeous salad!
2. Spiralizer is like the best gadget name ever!
3. How do you think the dressing would taste with Sunflower seed butter? (we have a nut allergy in the house)

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Angela (Oh She Glows) July 2, 2013 at 11:38 am

That’s a good question – one I was wondering too! To be honest, I’m not sure how it would taste. I think my Sunflower seed butter is lightly sweetened, so for starters I probably would scale back the sweetener as the full 2.5 tsp probably wouldn’t be needed (unless of course using a non sweetened variety of sunflower seed butter). Let me know if you try it out!

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Willow July 1, 2013 at 8:23 pm

Sounds incredible! I love all the colors, too… vibrant food has to be good food, it’s a rule. And I love peanut dressings on salads like this, but have never thought of using almond butter. Such a good idea. You’ve got me craving salad big time, now! :P

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Suzanne July 1, 2013 at 8:34 pm

Sounds lovely, Angela! Perfect for a picnic, I expect :)

Too bad about the pie not working out; I posted a salsa recipe (red!) in commemoration of the nation’s day on Friday! Check it out if you’d like :)

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Kayla Moothart July 1, 2013 at 8:46 pm

Pinned it – Can’t wait to try it! Perfect for summer!

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[email protected] n Dishes July 1, 2013 at 8:55 pm

Happy Canada Day to you too!
I have had issues with glass noodles too…heebee geebees.
This pretty salad looks yummo, and I’m digging the Almond dressing!

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Kristen July 1, 2013 at 10:42 pm

This looks so beautiful! And delicious. AND you’ve given me a reason to break out that ‘ole spiralizer again! ;)

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Malinda July 1, 2013 at 11:07 pm

I made this salad for dinner, and it was delicious! My husband and I have happy stomachs right now. Thanks for creating and sharing this recipe!

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Jolene (www.everydayfoodie.ca) July 1, 2013 at 11:39 pm

Happy Canada day to you gorgeous!

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Veli Kotilainen July 1, 2013 at 11:55 pm

Looks good!Wwhat is thawed edamame? I don´t think I would find that here in Finland, but tofu will have to do

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Angela (Oh She Glows) July 2, 2013 at 8:19 am

Oops, I meant to write “frozen” edamame. You can use fresh too of course. Or tofu or any other protein you’d like! Enjoy :)

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AnnaV July 2, 2013 at 1:01 am

Can anyone tell me where to find organic edamame in Canada? Specifically, Edmonton? I love edamame, but knowing that soy is one if the heaviest sprayed crops gives me the heeby-geebies!

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Angela (Oh She Glows) July 2, 2013 at 8:17 am

Hey Anna, Do you have a Superstore/Loblaws or Fortinos near by? I believe all three carry the organic edamame. It’s usually in the freezer section of the natural foods area.

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Kari @ bite-sized thoughts July 2, 2013 at 3:33 am

It’s winter here but I am still going to be making this :) It looks fantastic – my sort of ingredients and anything that pretty has to be good!

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Emma July 2, 2013 at 4:28 am

This looks so good Angela. I haven’t been using my spiralizer so much recently but with all the courgettes growing in the garden I’ve definitely been thinking about getting it out. Your raw pad thai is the perfect recipe to get me started with it again :)

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Matthew @ Vegan Thug Life July 2, 2013 at 4:39 am

You’ve done it again Angela! That dressing sounds delicious.

Happy Canada Day to all you Canadians. :)

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Sandra Tranmer July 2, 2013 at 5:36 am

Such gorgeous colours! Truly appetising, yum! :) x

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Aisling @ Sunny Side Up July 2, 2013 at 5:37 am

Looks delish. I’ve printed the recipe and will definitely be trying it out this week. So summery!!!

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Katrina @ Warm Vanilla Sugar July 2, 2013 at 6:29 am

So many fabulous colours in here! Yum!

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Chelsea @ Chelsea's Healthy Kitchen July 2, 2013 at 6:31 am

I hope you had a good Canada Day! I laughed when you mentioned that the recipe you planned to share didn’t work out because the exact same thing happened to me.

This raw pad thai looks awesome though. I love all the colours!

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Jennifer July 2, 2013 at 7:12 am

This is beautiful! Have you considered using kelp noodles?

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Ashley | Spoonful of Flavor July 2, 2013 at 7:30 am

This looks amazing! Perfect for using up all the summer veggies I have in my garden.

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Christine @ Gotta Eat Green July 2, 2013 at 7:36 am

Mm.. this looks delicious! Pad thai is one of my favourite meals, I love this healthy version though, I’ll have to try it!

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Erena DiGonis July 2, 2013 at 8:06 am

Eating something so colorful and beautiful makes the experience so much more enjoyable! Especially when you’ve made it yourself. Thanks for the great recipe!

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Beth July 2, 2013 at 8:18 am

After seeing this on your blog yesterday, I made this last night (minus the cabbage and onions). It was delicious! Definitely a keeper recipe. I don’t have a spiralizer, and haven’t perfected my julienne peeler, so I used a mandolin and it worked fine. (Although I’m afraid I’m going to cut my hand to shreds when I use it!)

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Heather @Gluten-Free Cat July 2, 2013 at 8:56 am

Oh the colors and the flavors! I just found your blog through The Taste Space. I had to check out all of Janet’s favorites and you are one of them! I have a weekly raw event called Raw Foods Thursdays and would love for you to join in sometime. This would be a perfect recipe to share.

Glad to have “met” you!
Heather

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Dara July 2, 2013 at 9:06 am

Hi Angela,
This is off topic but I need your help.
I am flying this Saturday to travel to Wisconsin. I will be there ten days.
I want to make healthy bars/cookies/squares/balls (anything) that will hold up during the trip and does not need refrigeration.
I have a variety of flours I could use, dried cranberries, nuts, and natural sweeteners.
What recipes do you recommend?

Thanks!
Dara

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Kelly @ Vegan Iowan July 2, 2013 at 9:14 am

Oh my goodness, I have never seen a spiralizer in action! This looks so great for those days when it’s just too hot.

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Kim @ Muffin Envy July 2, 2013 at 9:31 am

Pad thai is one of my favorite dishes EVAH! Can’t wait to give this one a try :D

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Kelsey July 2, 2013 at 9:45 am

I made this last night for dinner, and it was delicious. I made two small changes to the sauce: I used chili oil instead of sesame oil (because, despite going to the grocery, I forgot to get any), and I added about 1/2 tsp of chili-garlic paste. It added some nice heat to the dish. This is definitely getting added to the regular meal rotation.

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sylvia July 2, 2013 at 9:51 am

This is going on the meal plan today!

Hope things are a bit settled in your life now that your book is nearing completion/completed!

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char eats greens July 2, 2013 at 9:57 am

Your coffee concentrate definitely has me bouncing around! (I just finished an iced coffee with it actually ;) ).

This sounds absolutely amazing, Ange!! I just bought a really, really, REALLY cheap spiralizer (you put the zucchini in and twist it), and I am regretting that decision because I really want the one you have – cheap and all!

I actually am headed to my organic health food store today and I’m adding to the list more zucchini along with cabbage and peppers. This is the type of thing I need to balance the coffee ;) haha

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Lisa Kippur July 2, 2013 at 10:11 am

This recipe looks totally awesome!!!!!

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Christine July 2, 2013 at 10:49 am

Visually Stunning! Sharing it on twitter right now!

Christine

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Annie @ Natural Sweet Recipes July 2, 2013 at 1:21 pm

What a beautiful salad! I love the ingredient list because it has stuff in it that I don’t eat often. Excited to make this!

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Caity @ Moi Contre La Vie July 2, 2013 at 2:18 pm

This looks AMAZING – Can’t wait to make it this weekend! <3

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Helen July 2, 2013 at 3:29 pm

I am so excited to make this salad! Also, your photography is GORGEOUS, it makes me even more excited for your cookbook!

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Lynn July 2, 2013 at 7:39 pm

Made this salad yesterday and had leftovers today and all I can say is DELICIOUS!!!!! Didn’t have any almond butter so used soaked dehydrated almonds and it turned out yummy:)

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Julia July 2, 2013 at 7:46 pm

This recipe looks fantastic! Also, you are wonderful, Angela! My sister and I love your site. :)

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Angela (Oh She Glows) July 3, 2013 at 8:47 am

Thank you Julia! :)

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Andrea July 2, 2013 at 7:49 pm

This looks amazing! I’ve got to go out tomorrow and get a julienne peeler! Do you think you can get them at most home stores?

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Angela (Oh She Glows) July 3, 2013 at 10:20 am

Not sure – I’ve only seen them at Kitchen Stuff Plus but then again I havent looked that carefully other places. good luck!

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Tracy July 2, 2013 at 8:00 pm

I made this tonight and it was wonderful!! I subbed braggs for the tamari and did use some chunky peanut butter, oh and added cilantro. But that was it!! and yes, was delicious :)

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Madeline July 3, 2013 at 2:21 am

Made this for dinner and it was amazing! I had to resist eating the entire bowl! I cannot wait to finish off the leftovers for lunch tomorrow. I will dream of raw pad thai tonight.

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Carrie @ This Fit Chick July 3, 2013 at 5:12 am

Oh my gosh, my boyfriend will LOVE this! He’s a huge Thai fan! Personally, I can’t handle too many spices and flavors, but this is light and refreshing!

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meg jones wall July 3, 2013 at 9:25 am

i love love LOVE all the gorgeous colors in this salad! i’m not vegan but your recipes always look absolutely delicious :)

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Joelle July 3, 2013 at 9:45 am

So…my husband can be weird about what’s a meal and what’s an appetizer and I knew if I served this to him raw, he’d think of it as an appetizer and not dinner. So I sauteed it for about three minutes until it was slightly wilted and warmed through, but barely cooked. Then I added the dressing. I had a bit of cooked quinoa in the fridge, so I put that in the bottom of the bowls, topped it with this, and it was incredibly delicious! Thanks, so much. I have another recipe that has 1/3 of a cup of sesame seeds and I added that much by accident, but it was great. Used smoked tofu, too. I’ll be making this again. Thanks!

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Elizabeth July 3, 2013 at 11:35 am

Wow! This is such a beautiful salad and sounds so good.

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Emily @ The Sunny Studio July 3, 2013 at 12:10 pm

oh my goodness this looks heavenly. We’re having a bit of a heat wave here is Seattle, and nothing but cold foods (like this refreshing salad!) sound appetizing. I may just have to make it :)

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CL July 3, 2013 at 12:45 pm

Love this! What dressing would you recommend for someone who is allergic to nuts? I would love to try this. Thank you for sharing.

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Angela (Oh She Glows) July 4, 2013 at 8:49 am

Hey CL, Sunflower seed butter might work, but I haven’t personally tested it out yet. Let me know if you try it!

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Darla July 3, 2013 at 1:20 pm

what would you recommend in place of the peanut butter? I’m nursing my baby who is allergic to all types of nuts.

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Angela (Oh She Glows) July 4, 2013 at 8:49 am

Hi Darla, Sunflower seed butter might work, but I haven’t personally tested it out yet. Let me know if you try anything!

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Jessica July 6, 2013 at 12:22 pm

I just used sunflower butter and it was awesome!

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Angela (Oh She Glows) July 6, 2013 at 4:40 pm

Thanks for letting me know, so happy to hear this is an option! What brand of sunflower butter did you use?

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Jessica July 7, 2013 at 11:56 am

The jar says, “Sunbutter Natural.” Basically the only brand in my grocery store down here in sunny Florida! It gave it a tahini taste/smell.

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Maggie @ Sunnyside Up Smile July 3, 2013 at 1:26 pm

This is such a beautiful summer salad! I love edamame! It’s so versatile. That veggie spiralizer looks so cool too! I want one now ;) I also want to get a pasta maker so I can make fresh pasta. I wanted to tell you- I’ve been working up to veganism. I’ve gone a few weeks pescatarian and I’m loving it! I can’t wait to be full out vegan.

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Lisa C July 3, 2013 at 1:56 pm

Thanks for the great idea, Angela! I might have to play with a few sauces so I can make this delish dish all the time! I was recently given a spiralizer and we love it, even took it with us to the beach (who wants to cook there?). Thought about writing about it on our website and here it is – great minds think alike, I guess! Question: did you have a problem with the noodles breaking? I found it only works if I put the narrow end of the veggie toward the blades (cutting veggies in half so there’s always a narrow end).

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Christine July 3, 2013 at 2:06 pm

Great-looking recipe, so colourful, can’t wait to try! Here’s the thing though about the spiralizer – why is there not a 1/2-inch wide core of the zucchini poking out the end in your photo of the spiralized zucchini? I have the exact same device and the whole long core of the veggie piece is wasted because it’s anchored into the small hole in the back, just above the blades, and just continuously pushed/poked through as you spiralize. Does anyone know what I’m talking about??? It’s also superhard to spiralize relatively narrow veggies like carrots because they don’t have a diameter big enough to continuously hit the blades. Help, please??? I’m pretty sure I’m using it right, but maybe someone has a tip.

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Tanya July 3, 2013 at 2:21 pm

I always have that core sticking out too! Yeah, it’s too bad you can’t spiralize carrots unless they’re really fat. :(

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Brittany July 3, 2013 at 2:14 pm

Wowowowowow!! I can’t wait to try this!! It sounds AMAZING.

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Tanya July 3, 2013 at 2:20 pm

I’m SO making this. Made the dressing today….will have it for lunch tomorrow! Looks delicious :)

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Sonal July 3, 2013 at 2:46 pm

This salad looks so pretty and colourful! I can’t wait to try it! :)

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Wynne July 3, 2013 at 8:50 pm

My 4-year old and I made this today for lunch and Loved it, seconds all around. I especially loved the texture: so many different kinds of crunch going on in each mouthful. Thank you!

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Kathy F July 3, 2013 at 9:14 pm

Wow! That looks beautiful and delicious! I’m definitely going to try it! Thanks for sharing!

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Fern July 3, 2013 at 9:27 pm

This looks like a lovely colorful bowl full of goodness!

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Fiona July 3, 2013 at 11:16 pm

Wow this was sooo good! I made just a couple small changes – yellow zucchini for green, green cabbage for red, and left the water out of the dressing. I also topped it with crushed tortilla chips. Def repeat worthy! I hope there are lots of salad recipes like this in your cookbook because this is my fave kind of food!

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Kisa July 4, 2013 at 3:30 am

I think I’ve died and gone to Heaven. That really is happiness in a bowl! I’m not vegan, but I HAVE to try this!

Kisa.

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Michelle July 4, 2013 at 9:13 am

Thank you for sharing! I had this for my birthday meal at home. It was delicious! We added grilled pineapple slices which made it extra yummy!

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kimmythevegan July 4, 2013 at 12:22 pm

This looks beautiful!! Sounds like a great recipe – can’t wait to try it out =)

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Dolalee July 4, 2013 at 1:03 pm

This salad was very good! It should be even easier to make next time, since I now have my very own spiralizer. I think I’ll add some rice vinegar to the dressing though. I really loved the punch it gave the Thai-Inspired Cucumber Salad.

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Lauren July 4, 2013 at 8:14 pm

My husband and I made this for lunch yesterday, and we both loved it! I’m trying to get him to eat more vegetables and less meat, and even though he added chicken, I was happy to see him enjoy something so good for him (he even took the leftovers to work!).
The only changes I made were adding a bit of stevia for a little extra sweetness, and a few dashes of red chili flakes. I also used peanut butter, but I’ve tried sunbutter in a similar recipe, and it was awesome too.
Thanks for sharing!

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Maria July 4, 2013 at 8:32 pm

been a fan of your blog’s for a while but finally made a recipe and this was it! I LOVED IT. So easy, so yummy, SO GOOD FOR YOU. Thank you so much! Will be trying more of your recipes very soon.

Best always!

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Angela (Oh She Glows) July 5, 2013 at 8:43 am

Thank you for trying it Maria! :) So glad you enjoyed it.

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Kim Thompson July 4, 2013 at 9:29 pm

Looks so good. Where did you buy your spirilizer? I’ve been to two big kitchen/bath stores, and I can’t seem to find one.

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Terry July 5, 2013 at 9:02 am

Made this yesterday..the dressing is to die for! Thanks for all the wonderful recipes!

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McKel Hill, MS, RD, LDN | Nutrition Stripped July 5, 2013 at 9:16 am

I love the spiralizer, it’s one of my favorite kitchen tools! Also, pad thai vegan version and raw is fabulous! Have a great weekend :)

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Magen July 5, 2013 at 9:36 am

I’ve eaten this 3 times since you posted it.
It’s amazing. And I LOVE my new spiralizer!!

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Angela (Oh She Glows) July 5, 2013 at 12:40 pm

Yay! :)

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Amari @ Eat Chic Chicago July 5, 2013 at 9:52 am

I totally thought of you when I tried to make a red white and blue recipe for the 4th of July and I ended up with a purple-ish concoction instead. You are so right – rarely does a holiday themed recipe ever go as planned – especially when you have plans to blog it!

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Angela (Oh She Glows) July 5, 2013 at 12:40 pm

awww bummer! hah, but yes isn’t that so true! Im sure it was tasty regardless :)

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Allan Nielsen July 5, 2013 at 4:40 pm

This is one recipe that can be correctly described as being the ultimate. The colors are incredibly attractive and the dressings are simply out of this world. I will surely like to try this out, even if I know that I will do some slight modifications, especially with the dressings, just a way to try out some novel styles in my own way.

This type of salad is the real definition of the meals that we should be loading our systems with. It is very healthy, nourishing and best of all, it is real fun in the kitchen when it is time for preparation!

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Melanie July 5, 2013 at 6:04 pm

I just found your blog (again!) — I followed a few years ago when I was blogging myself (about running/triathlon after getting my second chance at life after brain surgery), but I fell off the blogging bandwagon. I googled a spiralizer earlier this week after seeing someone’s post on FB, and stumbled across this post. I ordered one, and since it just arrived, I HAD to make this tonight, and I’m so glad I did! YUM! Thank you!

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Angela (Oh She Glows) July 6, 2013 at 11:31 am

Hey Melanie, Glad to see you back! :) I’m happy you enjoyed the recipe so much – enjoy that spiralizer! I get so much use out of mine in the summer.

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Jess July 5, 2013 at 6:07 pm

I just made this and wow wee wow! The comfort of pad thai but in salad form! Oh soooo happy! Thanks for always providing such great dishes!

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shannon July 5, 2013 at 8:38 pm

Looks sooo delicious and healthy!
www.shannonheartsblog.com

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Jessi July 5, 2013 at 10:14 pm

I just got off of amazon to order my spiralizer JUST for this recipe – lol! I cannot wait to try it.

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Jessica July 6, 2013 at 12:21 pm

We just ate this salad for lunch and all you could hear around the table was, “mmmmm, yum, this is good.” Even my 6 and 8 year old children devoured it. I had to use sunflower butter due to nut allergies. Also, I do not own a spiralizer, so I just used my vegetable peeler to cut the zucchini and carrots into thin slices. Thank you for such a great and filling recipe!

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Angela (Oh She Glows) July 6, 2013 at 4:41 pm

that makes me so happy to hear – thanks Jessica!

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Kristen Sullivan July 6, 2013 at 11:01 pm

This is a great recipe! We don’t have a spiralizer so I used broccoli slaw as a substitute for the zucchini. After reading the comments, I think I need to get one! We also added some soba noodles. I love that the recipe is perfect like it is, but also very versatile. Thank you for your great recipes.

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Élise July 7, 2013 at 11:51 am

Hello. I just made this salad! It is excellent! Thank you! Elise

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Marci July 7, 2013 at 5:37 pm

Love that veggie spiralizer! Great recipe, Thdnks for sharing. If you have some time, check out my blog: www.lifeofthefarmerswife.com for DIY Home Projects, recipes & much more! Thanks, Marci

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Mercedi July 8, 2013 at 6:42 pm

Just finished eating this. It was amazing! A new favorite summer meal!
What else would you make with it for a meal that the flavors blend well together? That is something I always struggle with. Thanks!

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Gina July 8, 2013 at 9:00 pm

Made this for dinner tonight. Obsessed. I added parsley and ran out of almond butter so I ended up using a combo of AB and sunflower seed butter!! Thank you thank you for this gorgeous recipe!

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Robin July 8, 2013 at 10:52 pm

Tried this tonight! It was really good! I was even a bit over zealous and added everything at once and mixed it minus the dressing. For the dressing I did not have raw almond butter but the roasted worked too! Thank you for another yummy recipe!
Tomorrow I’m experimenting with your Gluten Free + Vegan Chewy Crackers!

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Angela (Oh She Glows) July 9, 2013 at 8:17 am

Hey Robin, Thanks for your feedback! So happy you enjoyed it. :)

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Jessikah July 9, 2013 at 10:24 am

It was delicious and works with seed butter!

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Krista July 9, 2013 at 6:01 pm

this is the best salad ever. could eat it every day!

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Melissa Mantooth July 9, 2013 at 8:47 pm

My spiralizer just arrived and I made this wonderful raw pad thai today! So pretty and so good! I just love eating colorful food. Thanks so much for this recipe!

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Jane July 10, 2013 at 12:35 am

YUM! I made this tonight – it was amazing. I substituted soy nut butter, since I have a nut allergy in the house, and it was delicious. I accidentally did tablespoons instead of teaspoons for the maple syrup, no harm, it didn’t seem to have an impact, I’d probably do it again. Thanks for an awesome recipe, I’m sharing with neighbors and anyone else who will listen to me go on about it.

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Labeanie July 11, 2013 at 7:47 am

This was absolutely amazing. My family and I had it a few days ago, including my 18 month son who couldn’t get enough of it. We did make a few minor changes, mostly because of what we had on hand. I just used a mandolin for most of the vegetables and it was quick and easy dinner that we will be making again. Thanks for the recipes and the peanut sauce recipe. Really wonderful stuff.

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Electra July 11, 2013 at 10:52 am

I second all the comments above regarding the site of this dish.-it is wildly colorful and an eyeful for the tastebuds! It is so creative and the sauce is extraordinary. Besides being an above and beyond meal, I loved that I went through very few dishes/utinsels in the prep (I have an unfounded hate for washing a pans). Thanks for sharing!!! Oh, and another thing: this keeps surprisingly well :).

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Chris July 11, 2013 at 8:29 pm

This recipe was Delicious! With a capital D! Love the website to.

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Olygram July 11, 2013 at 11:49 pm

I’m wanting to make this for a potluck, but have a friend who can not eat edamame or tofu. Any ideas on a substatue? Also belated Canada Day.

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Vaishali July 12, 2013 at 7:12 am

I definitely want to make this. Do you remember the Kitchen store name in Toronto where you went once?

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Viswa July 12, 2013 at 8:49 am

Its so beautiful, would love to eat this

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Rose July 12, 2013 at 11:00 am

I just made this and oh my gosh its amazing!!

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Jane Buchanan July 13, 2013 at 7:53 pm

Thank you sooooo much, I made this for dinner last night (although, technically it was my hubby as an operation for carpel tunnel has my right hand out if use, but he was under my direction:)) it was absolutely devine…love the dressing and as for the edamame beans, think I ate half the packet in the preparation, damn their good!!
Jane xx
Australia

PS…your chia bread has become a household staple…yum!

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Melonie July 13, 2013 at 8:45 pm

I tried this salad tonight. A-MAZING! Thank you so much for sharing it! My sister and sister-in-law are vegan and live about 3 hours away. When they come to town next month, I will be sure to make this and thank them for telling me about your blog :)

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Glenda July 14, 2013 at 10:21 am

I made this colorful salad the other day and it was delicious! The dressing is perfect! Thank you!

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Ali July 14, 2013 at 10:56 am

I don’t have a spiralizer or peeler so I julienned all the vegetables with a knife. I made a double batch so it took forever lol. To be honest, the whole time I was thinking “This better be good”, but I knew it would be, because your recipes are always fantastic!! It was so fresh and visually appealing, just perfect (: I think I’ll invest in a spiralizer so I can make this more often, it was that good

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Kitty July 15, 2013 at 10:03 am

Thank you for this recipe. I made it with peanut butter instead of almond butter and topped it with ground peanuts (use unroasted if you still want a “raw” salad). I added tofu in addition to the edamame for plenty of protein. A wonderfully satisfying meal!

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Emily July 15, 2013 at 5:41 pm

Angela- just made this recipe for dinner and it was wonderful. Need to practice my julienning skills, and actually added in some raw corn (had just bought some from the farm stand) and it was great. All the recipes I make from you have from flawless so far, keep them coming and I’m so excited for your book!

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Angela (Oh She Glows) July 15, 2013 at 9:07 pm

So glad to hear that Emily!

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Richele July 15, 2013 at 6:02 pm

Yum yum yum! To me there is nothing better than a cool, fresh, crisp, THAI, salad on a summer day! I actually can’t wait to try this one out- looks like it is going to be a keeper!

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Melissa July 16, 2013 at 11:41 am

Holycow! Made this last night and it was DE-lish! Perfect for hot summer days when you dread turning on the stove!

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Suzanne July 16, 2013 at 7:38 pm

Had to tell you- just had this tonight for dinner & it was amazing! I am so excited
As you have inspired me to try so many new things in the past few years!
My boyz are at camp so I took the opportunity to make something my hubby
& I could enjoy that the boyz probably wouldn”t eat. It was a hit for both of us
I did make it more of a chopped salad as I do not have a slicer & was in a hurry.
That is now on my list of kitchen utensils to purchase :)
Thanks for a yummy dinner

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Coral July 17, 2013 at 2:38 pm

This was SOOOO delicious! I forgot to get purple cabbage at the supermarket, but I had fennel and radishes so I julienned those and WOW! So crisp, fresh and delicious. I could eat this all day during the Summer. I shared with a fellow vegan friend at work and she raved about it too.

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Emily - It comes naturally July 19, 2013 at 5:50 am

I love my spiraliser – I’ve recently posted blogs on using it for sweet potato noodles in soup, zucchini/courgette noodles in place of noodles and spaghetti, and making curly fries!

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Janine July 21, 2013 at 6:48 pm

Great recipe! Threw all the veg through the food processor grater and dinner was done in minutes!

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Kate July 22, 2013 at 3:29 pm

Ran out & got myself a hand held so I could make his dish…delish!

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Ginger July 23, 2013 at 7:59 pm

This is one of the best things I have ever had to eat. Thank you!

We omitted the cabbage and halved the amount of water in the dressing, but otherwise followed the recipe exactly.

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Cal July 24, 2013 at 10:51 am

I made this last night and WOW, it is so good! The dressing is delicious, amazing flavor. I added in a little Sriricha for heat. I substituted Tuscan kale for the cabbage and I put lima beans in instead of edamame (it was just what I had). I also added in a bunch of chopped cilantro and some chopped cashews to get more of those thai flavors. It was amazing! Definitely recommend adding in the cilantro if you like that flavor. Thanks for the recipe, I’ll be eating this for a while – it travels great!

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Danielle July 24, 2013 at 8:03 pm

Hi, just recently found your blog. This salad was fantastic. We left the sweetener out of the dressing and loved it. Thanks!

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Christie July 25, 2013 at 12:44 am

Your blog, all your hard work and delicious recipes have inspired me to “go vegan”. It has been a tasty and easy transition thanks to your inspiring recipes! This one is no exception. From a long-ish time reader but first-time commenter. A belated thanks for all the yummy food you have helped deliver to my kitchen!

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Angela (Oh She Glows) July 25, 2013 at 6:47 am

Hey Christie, I’m so happy to hear this! Congrats and thanks for reading :)

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Jan-Marie July 25, 2013 at 11:24 pm

I made this wonderful “salad” tonight, tripling the recipe for a potluck I was attending. Only problem is I was off by two days. Now, what do I do with lots and lots of raw pad thai? I will be eating it for every meal, but that’s okay because it is soooo yummy! I imagine the dressing having many uses.

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Kendra July 28, 2013 at 6:43 pm

My DH and I loved this dish. We had to go old-school with a mandolin, but it turned out well anyway! I used natural peanut butter. My cells rejoiced:-)

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Gan July 29, 2013 at 9:11 am

Totally gorgeous, can’t wait to try it. If I’m feeling wild, I may even try it with rice noodles :)

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Gillian August 1, 2013 at 3:03 pm

I made this today, with some adaptations and it was fantastic. Your sauce was amazing. This is going in the rotation, for sure!

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Lizzy August 3, 2013 at 4:24 pm

I’m eating this right now and it IS rad! Thanks for sharing!

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Jennie August 4, 2013 at 8:04 pm

Angela, you totally outdid yourself on this one! I just about died and went to heaven while eating it! The tastes were so complex and outstanding, and if you savored it(which i tried to do) you could pull out each and every flavor! I found that I am not a huge edamame fan, but it was delicious without it, and because I love cilantro, I had to add a large handful! :)

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Ashley S. August 6, 2013 at 5:52 pm

This was so great! Thanks to your recipes my food processor is getting ample use! My 13-month-old baby girl ate this pad thai tonight and couldn’t get enough. She’s your Creamy Avocado Pasta’s biggest fan too.

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terrbear August 8, 2013 at 9:37 pm

So delish! obviously I had to double the recipe seeing as my spiralizer came in the mail just this morning and I can’t stop!

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Heather August 9, 2013 at 11:22 pm

Girl, YOU are a rockstar! These recipes look beautiful and I can’t wait to try this Rad Rainbow Raw Pad Thai!!! And I don’t even like Thai food :)! Keep doing your much-needed work in the kitchen.

Warm Regards,
Heather

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Mary August 12, 2013 at 9:56 pm

Yum, I just made this for dinner, it was excellent!!!

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Kristen August 15, 2013 at 5:59 pm

This inspired me to buy a spiralizer and a julienne peeler. So worth it to eat a bowl of raw veggies and get my kids to eat them, too. The dressing is PERFECT and I think it’s going to be my new go to peanut sauce recipe

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Shane August 23, 2013 at 12:07 am

Hubby and I made this last night -Spiralizer and all! – and it is just fantastic. Galangal is an excellent Thai root, similar to ginger, and would be fabulous in this if you can find it. We also could not find hemp seeds anywhere and resorted to chia seeds instead. Can you recommend a good substitute for hemp seeds, or perhaps recommend a place to find them? I’m in Atlanta but am happy to mail order.

Thanks for this excellent recipe, and too many others to name. This has become my go-to website when we’re looking to bring something new into the kitchen.

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Lucinda September 19, 2013 at 10:57 am

You can find hemp seeds on Amazon and also VitaCost

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Nikole August 27, 2013 at 11:40 am

This is PHENOMENAL!!!!!! made this last night for my hubby and me and my parents, and it was a huge hit for all four of us! Having it again today as leftovers. So excited!!

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Julie September 12, 2013 at 9:47 pm

I made this last night and added soba noodles! Such a refreshing change from my everyday garden salad!!!

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Kamara September 14, 2013 at 11:39 pm

That dressing is INCREDIBLE!!! I just wanted to drink it. Adding that gorgeous salad to it was the better thing to do. All of the vibrant colors and flavors married so well. Great reason to pull out my spiralizer. Usually, I’m too lazy to make a dressing -this dressing was soooo worth it & it helped me remember why I ever started making homemade dressings in the first place. Even my husband agreed to the amazingness of this dish. THANK YOU! :)

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Lucinda September 19, 2013 at 10:56 am

This was really wonderful. So beautiful to look at, too.

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Nicola September 26, 2013 at 5:31 am

Hey I live in Australia and my son recently decided to become a vegetarian and so I started to learn about the sorts of food I could make and send him (he is away at Uni and I send him care packages with home cooked meals – pathetic I know). Anyway, I stumbled across your website and I have been so excited, inspired and amazed at how awesome the food looks and also what a lovely, conscious experience it seems to choose and prepare your food as a vegan. I am determined to eat only vegan food from now on and am in the process of getting rid of things and collecting what I need – I was so excited today to find yeast flakes at my local health food shop today! And the shop assistant didn’t even blink, just directed me to a huge stash! I just text my children to let them know that we are all having a vegan Christmas and they are so excited to see what I can come up with. I think it’s going to change my life and I just wanted to thank you for your fabulous recipes but more I think for the warm, friendly and really welcoming tone of your site – thank you, Nicola

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Angela (Oh She Glows) September 26, 2013 at 8:16 am

Hi Nicola, Thank you for your lovely note! That means so much to me. Good luck with everything!

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Naomi September 26, 2013 at 11:27 pm

This is my new favorite salad!!! It tastes even better than it looks. Now that’s saying something!
Thank you Angela for the great recipes. We eat from your website very often…not a recipe my girls (7&9) or hubby haven’t enjoyed yet!

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Linda September 29, 2013 at 7:56 pm

It’s still hot in south Florida, made this for dinner….YUM ;)

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liesl September 29, 2013 at 8:53 pm

How well would this freeze?

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Kate October 5, 2013 at 12:46 pm

Made this tonight – OMG THERE ARE NO WORDS….so delicious!

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Lyn, aka the "food lover" Ashby October 6, 2013 at 9:01 am

The colors in this dish drew me in right away and once I started reading more about it I was definitely hooked. Being vegan this is perfect for anyone that’s on a diet or living a healthier lifestyle no matter what it is. It’s also full of colorful ingredients that make it great for taking to gatherings and the fact that it’s so healthy … well that’s just the best part of all.

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Kathy October 13, 2013 at 12:56 pm

Just made this! YUM! Beautiful and delicious. What more could we ask for :)

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Erin October 15, 2013 at 7:50 am

I finally got the spiralizer, but I am wondering if you “sweat” your zucchini first?

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Alycia M. October 16, 2013 at 7:23 am

I just made this last night and it was absolutely amazing! I stumbled upon your website a couple of weeks ago as I had just watched some disturbing documentaries, and was on a quest to begin overhauling my diet. I have made several of your recipes which are all delicious and am anxious to try so much more! Your recipes and personable nature have made me excited for my lifestyle change and give me the feeling that it will not be difficult to maintain.

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Sarah October 16, 2013 at 8:12 am

I am officially addicted to this salad. I have no made it 4 nights in a row lol

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Angela (Oh She Glows) October 18, 2013 at 6:19 am

hah that’s great Sarah!! So happy you enjoy it :)

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Jana October 24, 2013 at 9:09 am

This was so good!!! I think I will be making that dressing quite often.

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melissa @ my whole food life October 26, 2013 at 12:08 pm

Just made this for lunch. AMAZING! This is a keeper!

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sue October 31, 2013 at 6:31 pm

Angela, My family became vegan 6 months ago,I was so glad my daughter sent me to your site.I had no idea what to make, your choices are amazing,every recipe has been so good ,Thank you for the great instructions , pictures, but most of all the great tasting recipes.Becoming vegan has been such a great change for us.I have lost 30 pounds and have more energy,my son has lost 25 and his allergies are gone.I look forward to more yummy recipes.This salad is one of our favorites!

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Angela (Oh She Glows) November 1, 2013 at 2:28 pm

Hi Sue, Thank you for this lovely comment. You don’t know how happy this makes me to hear! I’m thrilled to hear about your positive health changes. All my best!

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Sarah H November 3, 2013 at 5:48 pm

Today my friend and I got together to cook. We made 4 of your recipes. Italian Bean Balls, Eat Your Greens chickpea salad, rainbow pad thai, and your new sweet potato veggie burgers. We whipped a big batch of your sauce up too. It was so fun! Thank you for posting these great recipes.

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Angela (Oh She Glows) November 4, 2013 at 8:58 am

Hey Sarah, Aw that makes me happy! Thanks for trying all the recipes out. Any favs?

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aimee November 5, 2013 at 7:46 am

Just made this (finally time for summer food in the Southern Hemisphere) and it was AMAZING! Used peanut butter and it worked perfectly. Thank you!

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Rebecca November 16, 2013 at 12:32 am

LOVED this recipe! It was delicious! So excited to have found a make ahead lunch recipe. :)

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Heidi November 16, 2013 at 12:58 pm

This is a really great recipe. So good and easy now that I purchased a juliane strip peeler for it. :-)

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Kim November 17, 2013 at 6:55 pm

I just recreated this, having 90% of the ingredients handy after my weekend shop. It is so delicious – and I absolutely love your website. Congratulations on finding what makes you truly happy and doing a kick ass job of it :)

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Amy November 26, 2013 at 4:22 pm

I saw this post it reminded me of the raw pad thai I had at Marbles! I was pleasantly surprised to read that that dish was your inspiration! :) I will have to make this sometime. Yuum!

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Karen Hill January 2, 2014 at 8:31 am

I made this last night & we were all in love with it! I made Korean vermicelli to put with it & turned it into a main dish. I love your website and am looking forward to trying more delicious recipes, like this one! Keep up the great work, Angela!

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katy January 6, 2014 at 7:30 pm

Hi,
My boyfriend and I made this tonight and LOVED it! I’m a fan of peanut sauces; however, my bf is not. Would you have any suggestions for another sauce.

Thanks!

Ps your blog rocks!!!

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Pari January 8, 2014 at 5:33 pm

Wow! Finally got around to making this and it is awesome! My husband has requested it be added to a weekly rotation and said it’s the best and most memorable salad he’s had in a long time. Thanks for sharing!!

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Annie January 12, 2014 at 11:43 pm

Just made this tonight, along with your carrot ginger soup, and it was so wonderful!! I love eating to my heart’s content when the food is just chock full of goodness. Thank you!

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becky hutner February 14, 2014 at 5:24 pm

this salad has become a go-to. & it’s a really quick way to impress your friends. i brought it over to pal who was housebound after foot surgery & she could not get over it!

canadianinlosangeles.com

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daisy February 22, 2014 at 10:38 pm

Just tried this tonight when I was looking for a new salad…oh. my.gosh!!! it was to die for. Thanks for the great recipe, Angela.

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Dawn March 18, 2014 at 1:09 pm

After saving this recipe on my ipad for 2 months, I finally bought everything to make it. I am amazed but I could stand to be even more amazed. I was afraid to use too much almond butter because I’ve never tried it. I was also too light on the syrup. Two mistakes I will rectify in just a moment. As it is now, it’s still the best salad I’ve ever tasted. The dressing is just so flavorful! I’m ranting, sorry. I just wanted to say thanks for the recipe and also for forcing me to buy an awesome, spiral veggie chopper.

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Gayle Logelin March 20, 2014 at 11:11 pm

My daughter and I had this after a hot yoga class with your chia fresca, it was sooo good! Thank you:-)

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Andrea March 22, 2014 at 3:41 pm

I have obsessed over this recipe ever since I found it, and my oh my it did not disappoint! Lovely colors with equally lovely taste. The dressing is really yummy! I’ll defiantly use that in the future. Thanks for sharing Angela :)

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BB March 29, 2014 at 6:09 pm

I am going to make this tonight with cold somen noodles instead of the spiraled zucchini. I know,
i know, not as healthy but still healthy!

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Elizabeth March 29, 2014 at 8:34 pm

This looks great Angela! Where did you get your spiralizer… we are in southern Ontario also but i am not sure where i can purchase one. Thanks for all you do!! Your recipes are wonderful!!

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Jessie April 2, 2014 at 6:34 pm

Yum! I made this last night for dinner. I didn’t find it tasted much like pad thai but still amazing all the same. I’m sure the leftovers won’t not last long!

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Deanna April 11, 2014 at 7:41 am

Seriously, that looks yummy as all get out, but it’s not close to being a “Pad Thai”. It would be more suited to call it a Thai Salad.
Key components to a Pad Thai are Fish Sauce, and Tamarind Concentrate among other things. Pad is literally “Noodle” meaning Rice Noodle, and the name Pad Thai indicates Stir Fry. Stir Fry Noodle Dish. The only ingredients you have listed that are actually in Pad Thai are Lime Juice, Onion, and I’ll give you Peanut Butter, but really it should crushed peanuts.
allrecipes.com/recipe/authentic-pad-thai/

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Angela (Oh She Glows) April 11, 2014 at 9:33 am

Hi Deanna, This isn’t meant to be a traditional Pad Thai, so not to worry!

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Neil April 12, 2014 at 2:55 pm

Just made this yesterday evening, and it is spectacularly good! I’d seen a link to the recipe earlier in the day, and decided that I’d make it, and if I liked it, I’d order your cookbook: suffice to say that you’ve just sold another cookbook:-)

By the way, it’s nice to see someone with NB and ON roots doing so well: I spent time in Woodstock and in Waterloo some time ago……

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Jaya April 16, 2014 at 9:34 pm

Hello new favorite! Thank for a fantastic dinner tonight.

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becky April 17, 2014 at 7:11 pm

This was really good! I used my food processor to shred the veggies. The dressing was delicious!

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stephanie April 21, 2014 at 6:02 pm

Looks delicious!!!!!! does it keep well overnight? anyone? i want to make it for lunches, but i dont want it to be all wilted… cant wait to try it!

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Denise Dysard April 26, 2014 at 10:02 pm

Amazing!!!!!

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Lacey May 6, 2014 at 11:33 am

I’m 3 months pregnant and diabetic. My doctor told me I needed to go back to a normal diet. I did for a while and my blood sugars spiked. (I’m not on medication.) I decided to go back to eating vegan last night because frankly I felt horrible. I tried this recipe for the first time and it was amazing!!!! My blood sugar this morning was way lower. I just wanted to share and tell you how much I love your recipes. I haven’t made anything yet that I didn’t love. Thank you.

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Heather May 9, 2014 at 5:40 pm

This was great! Even my three year old liked it. I will definitely be making this again. I love how there is so much flexibility in the dish.

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Karen May 9, 2014 at 6:45 pm

I made this with dinner tonight and it was a HUGE hit. My teen daughter who hates veggies asked if she could have the leftovers for breakfast! She said that if all veggies tasted this good, she would be happy to eat them. 2 out of 3 kids had seconds. I couldn’t be more pleased. Awesome recipe. Easy Peasy to make. Great results. Thanks for sharing your talents with us!

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colleen May 20, 2014 at 11:40 am

Angela — Just made this with my new veggie spiralizer(!) and it is absolutely DELISH. I made the peanut butter version of the recipe. Maybe could use a little crushed red pepper in the dressing next time, and a little fresh cilantro for garnish, plus a little more crushed peanut and lime for garnish to make it more pad-thai-y for the non-vegans in the house. Absolutely delicious and if I hadn’t tried the spiralized noodles I wouldn’t have believed how yummy and not squashy they are. I have gotten completely off wheat with the help of Ohsheglows.com and your creative, healthy beautiful recipes. Can’t thank you enough!

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Francine May 20, 2014 at 5:49 pm

Just made this for the first time, and WOW! The taste is total awesomeness! It needs to go in your next cookbook.

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chris June 17, 2014 at 7:11 am

I haven’t found a spiralizer near as cheap as the one you bought.
I live in Ontario. Where did you buy it?
Also, can you put up other recipes using the spiralizer
So we can decide if worth the cost.
Love your website, bought and love your book.
Thank you!

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Kathy June 19, 2014 at 9:59 pm

Angela, I’m sitting here right now eating the Rad Rainbow Raw Pad Thai that I just made…and it’s DELICIOUS!!! The dressing is awesome…I don’t think I’ll ever go back to oil and vinegar dressing again! Thank you for this recipe!

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Diane June 25, 2014 at 9:52 am

I made this & all my non vegan coworkers were so excited about the color & loved the dressing. This is a beautiful rainbow salad! I am making a second batch right now. My husband & I love it! I made the dressing with almond butter. Delis! I bought a veggie cutter just for this dish. I found my Vegetti Spiral Cutter at Bed Bath & Beyond. ($14.99) Only one size blade but that is all I need for the spiral look I want.

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Mary June 25, 2014 at 9:32 pm

This is AMAZING! You are making a vegan convert out of me. This dish was wonderful and I really felt energized and – really just great – after this dinner. Had my (pregnant vegetarian) sister over tonight last minute and had been planning to make this dish this week so had everything already. Sent her home very happy, with leftovers for a snack later. I was showing her all of the other new recipes I’m excited about (Pasta Primavera, Caulipower Fettuccine, Moraccan Yam Veggie Burgers…) and she wants to start having an Angela Liddon receipe party once a week! Thank you for these lovely recipes! I got a spiralizer about a month ago and have been using it at least 3-4 times a week. Thank you for the inspiralization! :)

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Diane July 24, 2014 at 1:40 pm

I made this salad to take with me on the road. It was so yummy I am making it again less then a week later to take with me to the beach. The veggies stand up to the dressing well without wilting, it is super nutritious, and the flavors play so well together. Just perfect!

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adriana August 1, 2014 at 9:02 am

wow this looks amazing and i’m def trying this tonight! i just wanted to say about the nutritional info you posted, what serving size is that? I’m counting macros so I need to know how much a serving of this is. thanks so much!

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Rusty August 2, 2014 at 4:27 pm

This is amazing and you are my hero.

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Sarah August 3, 2014 at 10:35 pm

So…. I was turned off of this spiralizer because it was plastic…. I opted for a metal one and I am in the process of returning it… wouldn’t do anything right. So I decided to get the same one you did! Tonight I tested it out and am in love with it. I ended up spiralizing everythign I could get my fingers on…. fresh beets, zucchini, cucumber, and yellow crook neck squash from my mom’s garden, along with an apple and tossed on about three tbsp of hemp seeds and a good dashing of sesame asian dressing…. was a hit! :)

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Dianna August 19, 2014 at 10:58 pm

Love this! 5 stars (where are the ratings stars?)

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Heidi August 22, 2014 at 5:30 pm

I have made this twice now, doubling it each time. It is fabulous!!! The only thing I change is using red onion in place of the green. I also used peanut butter instead of the almond butter. We have discovered that if saving leftovers, make sure to keep dressing separate- only dressing the salad you are eating right then. Thank you so much for all you share. I have loved the things I have tried from your blog. Good luck with the baby!

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Nikki August 24, 2014 at 1:44 pm

Oh my gosh! I can’t stop eating this!!! It’s the perfect combination of flavors, textures, and colors. It’s delicious!! It’s awesome to be addicted to something so incredibly good-for-you!

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Nancy September 6, 2014 at 9:50 pm

AWESOME recipe. I added Saracha to the almond sauce :)

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BB September 30, 2014 at 10:44 pm

There is nothing about this that is Pad Thai (what is Pad Thai without tamarind?!), but it looks good nonetheless.

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Liz February 1, 2015 at 4:07 pm

i made this salad today. It tastes as wonderful as it looks! Thank you for the recipe!

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Sadie February 4, 2015 at 2:15 pm

Looking for a nut free dressing- any suggestions on what would work with this salad? Would sunflower seed butter work? Thanks! !

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RawFruitBasedLiving February 21, 2015 at 3:29 pm

I like the name of this one. ;) And I really like the colours and variety of veggies!

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Genevieve March 9, 2015 at 10:11 pm

Angela-

Everything is delicious, nourishing, and above all, polished. Your recipes are works of art. But this one makes my heart sing.

I just want you to know that I (and many others) love you SO much. You already know. But! Your 10 Spice Soup, Life-Affirming Nacho Dip, B’nut Squash Mac n Cheese, and so many others are staples in my home. To the point where I don’t even need to look at the recipe anymore. :)

Thank you for bringing so much joy to my home, and to many others.

– Geneveive

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Sophia March 31, 2015 at 9:18 pm

Thank you for this FANTASTIC recipe. So simple to make, SO tasty and you’re right about it making you feel super sparkly when and after you eat it. Thanks!!xxxxxx

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Janet April 15, 2015 at 1:08 pm

Really loved this, pretty AND delicious! (Plus I got to use my still-new spiralizer :-) I put the edamame in the bottom of a Mason jar with the dressing, then just piled everything on top of that to bring to work for lunch. Made two really large servings, would easily stretch to three lunches. Thanks, Angela!

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emily April 18, 2015 at 7:20 pm

Hi Angela
Could I make the dressing and keep it in the fridge for a few days at a time?
This sounds lovely but I can never seem to eat the same thing two days in a row. It would be awesome if I could make a batch and use it again a few days later :)

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Angela (Oh She Glows) April 19, 2015 at 9:12 am

Hi Emily,

Yes I think it would keep in the fridge for a few days, although I would give it a good stir before you serve it again.

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Nicole April 19, 2015 at 2:09 pm

Made this yesterday, delicious! Although I didn’t add any of the water and used one more tablespoon of lime juice. It gave it a little extra kick–no spice needed.

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Nicole April 19, 2015 at 2:11 pm

Made the dressing yesterday rather… Although I’m sure it tastes amazing on the salad here I just dipped in some raw broccoli.

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Susan May 11, 2015 at 12:32 pm

Made this salad Friday, had the left overs last night and I thought the dressing was better after two days. I am completely addicted! I loved this salad so much, bought the cookbook and spent Sunday cooking from your website and cookbook (roasted chickpeas, Cream of Tomato Soup, Chewy Trail Mix Cookies, and Our Favorite Veggie Burger) with great results!
Thank you for sharing your ideas, recipes and food photos!!

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Coulinjo May 15, 2015 at 6:59 am

I bought the cookbook for my daughter (and nearly kept it). It’s a book to keep and love. Because I gave the book away, I had to come on line to find dinner and wow – this sauce is incredible. Who would spend half an hour cooking and doing dishes when this can be made in one jug and so quickly. Steamed beans and dinner is good to go – it’s real fast food :)

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Mary V June 20, 2015 at 9:36 am

I made this last night for my family. I used tofu instead of edamame and I had to leave the maple syrup out of my portion of the dressing as I’m on a sugar detox but it was a huge hit. I had to go buy a spiralizer, I got a Veggetti. The kids had fun spiralling the zucchini and they actually ENJOYED EATING the zucchini. Beautiful dish and perfect for a hot summer evening out here in the desert. Thank you for sharing it!

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Kate June 29, 2015 at 8:53 pm

This is the most delicious raw recipe I’ve made. The pot of gold at the end of the rainbow!! Mmm so good!! Thanks for sharing! :)

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Kristen July 8, 2015 at 6:20 pm

Just made this salad for supper and it was AMAZING! My husband said it his new favorite salad. I am going to make it again for a family gathering this weekend.

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Sophia July 22, 2015 at 1:55 pm

Wow! Almost couldn’t bear to eat this it looked so beautiful ! A real work of natures art- but glad we did as it was delicious! My kids loved it too & ate loads so double top marks to you :-)

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Sam (the Quantum Vegan) August 8, 2015 at 11:36 am

I’m eating high raw today, and this is definitely going to be my dinner. <3

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Bianca Connell-Flint August 26, 2015 at 5:20 pm

I made this for my mom and myself this afternoon for lunch. Definitely a big hit! Added a bit of cilantro, which went well with the flavors.

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Kathrine August 31, 2015 at 11:14 pm

Wow, just made this for dinner as I happened to have every single ingredient in the fridge for once – it was AMAZING!! I tweaked the peanut sauce and added cilantro and jalapeno as I didn’t have lime juice, so good. This salad is incredible, I should have made a double batch!
Thanks Angela :-)

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Jordan September 19, 2015 at 10:44 pm

Looks delish! Do you think a big batch would last a few days?

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Jenny October 13, 2015 at 9:33 pm

Just had this salad made for me – it’s really outstanding! Thank you so much for posting!

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ileana October 28, 2015 at 3:48 pm

hi!

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Amy December 8, 2015 at 1:52 pm

I made this for dinner the other night when my best friend came over. SO AMAZING!! We had the leftovers for lunch and dinner the next day (makes a lot when just two people are eating it). It was not just delicious, but beautiful to look at. I was thinking that the sauce would also be great over roasted veggies(cauliflower and brussells) and quinoa in a bowl.
Thank you so much for all of your recipes! I just ordered your cookbook (it has been languishing in my Amazon wish list for quite a while – Merry Christmas to me!!) and can’t wait to start cooking out of it!!

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Elaine March 7, 2016 at 9:37 am

Looks gorgeous!! I’m definitely going to have to try out this recipe. Serious food envy here x

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Connie April 15, 2016 at 12:43 am

Just made this tonight for dinner – sooo delicious! I’m wondering, is there a way to enable “stars” for your older recipes? I’d give this the max!

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Dani May 9, 2016 at 11:34 am

Hi! I just made this for lunch and I’ve never scarfed down a bowl of vegetables so fast in my life! The dressing is so flavorful and the salad is beautiful.

I bought your first book on a whim at Whole Foods a few months ago, and it has changed the way I think about cooking (and DOUBLED my spice collection!). Love your fresh recipes on your blog and the process on Snapchat! Inspired <3

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Angela Liddon May 9, 2016 at 1:34 pm

Haha, I’m so happy you enjoyed the pad thai so much, Dani! It’s one of my fave recipes, too. :) I hope you’re absolutely loving the cookbook!

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Tabitha T. May 11, 2016 at 1:02 am

I printed this recipe right after you posted it…..I finally made it for Mother’s day. So Good!! I’ll be making it again soon!

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Emily May 17, 2016 at 3:08 pm

I’m not usually a poster on any online outlet – I am very much a lurker on every site I have ever visited – however after trialing this recipe I just had to break the trend!
Thank you so very much for your beautiful and inspiring recipes. This salad was absolutely incredible! I have been a long-time vegetarian with multiple failed attempts at converting to vegan under my belt, but, after discovering your wonderful blog and buying your book, I think I’ve finally cracked it! The number of compliments I have received at work from my colleagues (all vegetable-wary comited carnivores) is certainly fuel to carry on! Thank you for all the wonderful work you do creating and sharing these gorgeous recipes!

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Shauni June 6, 2016 at 10:42 pm

I made this for my hospitality assessment and my hospitality teacher was impressed! So delicious and so full of flavour

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Angela Liddon June 8, 2016 at 11:09 am

I’m so happy to hear that Shauni!! Congrats on the successful assignment. :)

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Ash July 1, 2016 at 8:21 pm

This salad was AMAZING! Especially the dressing. I find that zucchini is too water for a salad, so I julienned snap peas instead and it was perfect. The salad is beautiful and super flavourful, but I have to say that the dressing was the star!

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Angela Liddon July 4, 2016 at 11:03 am

I’m so happy to hear you enjoyed the pad thai, Ash! Julienned snap peas sound like a great twist – I’ll have to try that substitution sometime. :) Thanks for the great comment!

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mike July 18, 2016 at 11:13 am

dish look tasty

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Dee Mehta August 24, 2016 at 7:26 am

JUST made this dressing and it SLAYS. Literally the best dressing. It reminds me so much of the summer kelp noodle dressing from Juice Press. Will be making this a lot. Thanks SO much!

@vegan.dee on instagram

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Angela Liddon August 24, 2016 at 12:14 pm

Glad you enjoy it!! We love it, too–and it’s so versatile!

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Jen September 19, 2016 at 9:03 pm

I made this with Tahini instead of almond butter and OMG I can’t stop eating the dressing! Just perfect! You’re my hero Angela.

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Mrs-S August 1, 2017 at 9:13 pm

I made this tonight for dinner and it was heavenly. I will undoubtedly be making it again in the near future. Thanks

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