Name: Raw Spiralized Thai Salad
Yield: 6
Cuisine: Thai
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

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!

Author: Rebecca Pytell
Yield: 6 1x
Category: Side Dish, Salad
Cuisine: Thai

Ingredients

Scale

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/