Raw rainbow pad Thai recipe

Eat the rainbow: Pete Evans' paleo pad thai salad.
Eat the rainbow: Pete Evans' paleo pad thai salad. Photo: Mark Roper

If there is one dish that I urge you to try, it has to be this one. This salad has everything – colour, texture, aroma, simplicity and, of course, flavour. It's really important to include some vegetables as part of every meal. Of course, gorgeous salads are a great way of doing this, but if I am really short of time, I just grab a whole carrot, cucumber or even fennel bulb and stick it on my plate with a drizzle of raw apple cider vinegar or sauerkraut.


1 large carrot

1 large zucchini

1 red capsicum, deseeded, finely sliced into long thin strips

1/8 red cabbage, finely shredded

2 long red chillies, deseeded and finely sliced lengthways

2 spring onions, cut into 5cm batons and finely sliced lengthways

50g (⅓ cup) cashew or macadamia nuts (activated if possible), chopped

Sesame seeds, toasted, to serve

Coriander leaves, to serve

1 lime, cut into quarters, to serve


3 tbsp almond butter

3 tbsp lime juice

2½ tbsp tamari or coconut aminos

1 tsp fish sauce

3 tsp honey (optional)

1 tsp sesame oil

1½ tsp finely grated ginger

1 garlic clove, crushed


  1. To make the dressing, place all the ingredients and 3 tablespoons of water in a bowl and mix until combined. Set aside until needed.
  2. Use a vegetable peeler to shave the carrot and zucchini lengthways (or you can finely slice with a sharp knife). Cut each slice lengthways again in to thin, noodle-like strips.
  3. Place the carrot, zucchini, capsicum, cabbage, chilli and spring onion in a large bowl, pour on the dressing and gently toss through with your hands to combine. Allow to stand for 10 to 15 minutes before serving so that the veggies absorb the lovely dressing.
  4. Transfer the pad Thai to serving bowls, sprinkle with the nuts, sesame seeds and coriander leaves and serve with the lime wedges on the side.