Raw Spiralized Thai Salad
Who ever said veggies were boring? This Spiralized Thai Salad is all veggie, all raw, and exploding with flavor! If you aren’t a veggie lover yet, you will be after tasting this gluten-free, paleo, and vegan spiralized salad recipe!
- Yield: 6 1x
- Category: Side Dish, Salad
- Cuisine: Thai
Scale
Ingredients
- 1 Medium Daikon (spiralized with the C blade)
- 1 Large Cucumber (Spiralized with the C blade)
- 1 Small Green Bell Pepper (cut thin lengthwise sticks)
- 1 Cup Shredded Tri-Colored Carrots
- 1 Cup Sliced Bamboo Shoots
- 2 TB Raw Coconut Vinegar
- 2 TB Unsweetened Shredded Coconut
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Coriander
- 1/2 TB Dried Cilantro
- A Dash of White Pepper
Instructions
- Wash, spiralized, and prepare all your veggies. You may need to cut the daikon and cucumber spirals so they aren’t too long.
- Toss everything in a large mixing bowl. Add the vinegar, coconut, and spices. Toss to coat.
- Place in the fridge to marinate and chill for at least an hour before serving.
Find it online: https://strengthandsunshine.com/raw-spiralized-thai-salad/
