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Raw Rainbow Pad Thai

by Shirin Kouros & Yasmine Larizadeh from The Good Life Eatery

Ditch those noodles and swap extra bright, colourful and crunchy veg into your Pad Thai. This vegetarian recipe from The Good Life Eatery Cookbook is the perfect way to lighten up. a classic dish.

From the book

Shirin Kouros & Yasmine Larizadeh


YOU HAD ME AT PAD THAI AND RAINBOWS! Forget rice noodles, take it to the next level by putting beautifully coloured and vibrant veggies through your spiraliser, and there’s no cooking involved! Is it just me, or is this brilliant?

You will need a high-speed blender for the dressing and a spiraliser or mandoline for the veg.

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3 large courgettes, trimmed
3 sweet potatoes, peeled
1/2 white cabbage, quartered and finely chopped
1/2 red cabbage, quartered and finely chopped
2 red peppers, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
handful of mint leaves, chopped
handful of coriander, leaves only, roughly chopped
3 beetroots, peeled
4 tbsp (100g) roasted cashews, chopped, to garnish
For the Pad Thai Dressing:
150g raw cashew nuts
100ml white wine vinegar
100ml soy sauce
40ml lemon juice
5 tbsp honey
2 1/2 tsp salt
2 garlic cloves, peeled and finely diced
12g piece of ginger, peeled and finely diced
1/2 whole red chilli, chopped into chunks
110ml water

Essential kit

You will need: a high-speed blender for the dressing and a spiraliser or mandoline.


1. To make the dressing,mix all the ingredients together in a saucepan and simmer over a medium heat for 10 minutes.This will soften the cashews.Transfer the mixture to a blender and blitz until super-smooth. Set aside.

2. Push the courgettes through a spiraliser, then push the sweet potatoes through the spiraliser.You can use the ‘teeth’ setting on the mandoline if you don’t have a spiraliser. Slice the cabbage using the flat blade of a mandoline or chop it very thinly with a knife.

3. Mix all the ingredients, except for the beetroot, together in a large bowl.

4. To finish, push the beetroot through the spiraliser – but keep it separate until you are ready to serve, otherwise the beetroot’s colour will bleed into everything else.When ready to serve, place the salad in a bowl, drizzle the dressing over and toss it well. Garnish with the roasted cashews.

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