Raw, Rainbow Pad Thai



Vegan I Gluten Free


Serves: 2

Time: 25 minutes


2 zucchini, spiralized*

1 large carrot, julienned

1/2 green bell pepper, julienned

1/2 purple cabbage, sliced thin

1 avocado, sliced

2 spring onions, chopped

1 handful micro-greens of choice

Cilantro and Thai Basil, to taste

2 tbsp. sesame seeds

2 tbsp. sunflower seeds


*If you don't have a spiralizer, you can use a ridged vegetable peeler. This technique can also be used for the carrots.