the taste space

Coleslaw with a Spicy Almond Dressing (aka Raw “Pad Thai”)

Posted in Mains (Vegetarian), Salads by Janet M on December 9, 2011

Rob is the King of pad thai. The recipe has been perfected. The secret ingredient has always been love…. and tamarind concentrate!  It is Rob’s go-to signature dish whenever we have company. He continues to make it with eggs and rice noodles for guests, but I have tried it sans egg with quinoa or zucchini noodles. Not the same, but good for me. I think kelp noodles will be the real winner, although we haven’t tried it yet.

Go to a raw restaurant and I guarantee you there will be a version of raw pad thai on their menu. But it is not anything like the real version. I prefer Thrive‘s version the most but just because it tastes good. Usually one gets a medley of shredded veggies with or without kelp noodles with a spicy nut-based dressing. It marries the sweet-sour-hot-spicy thing but doesn’t have the magical touch from tamarind.

I actually made this dish with Rob in the summer, life before the spiralizer. It was a raw weekend, because we also made the raw Tropical Mango Pie. After spending the morning finely chopping all the veggies, I think that’s when Rob thought the spiralizer would be a great gift.

So why post this now?

How many of you have random photos from your hard drive pop up as your screensaver? I do. Recently, photos of this dish came up and I remembered how good it was even if it wasn’t real pad thai. With a focus on cruciferous vegetables this month, I really had no excuses not to share this pretty and delicious dish, loaded with 3 cruciferous vegetables (cabbage, cauliflower and broccoli!).

While I haven’t had the raw pad thai yet from Live Organic Café here in Toronto, I spotted their recipe on Ricki’s website.

Raw cuisine (as opposed to raw food) is all about showcasing something different from “ordinary” vegetables. A play of textures without cooking your foods.

Here, you chop, grate, julienne and otherwise manually spiralize a host of veggies. Pick your favourites but some are more sturdy than others: carrot, cabbage, broccoli, cauliflower, bell pepper, etc. I opted to buy some broccoli slaw to assist with spiralizing my broccoli for me. ;)

Then you coat them in a spicy-sweet almond sauce: ginger and chili flakes give you some heat, dates and agave confer sweetness, balanced by the sour lemon juice and saltiness from soy sauce. And of course, this all lusciously bathes within creamy almond butter. Add enough water to make a dressing and throw it on your salad. A spicy coleslaw. I didn’t want to mislead you by calling this pad thai. ;)

Devour.


This is my submission to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekend.

Coleslaw with a Spicy Almond Dressing (aka Raw “Pad Thai”)

340g broccoli slaw
1 large carrot, shredded
1 red bell pepper, thinly sliced
1 cup green cabbage, thinly sliced
1 apple, grated or julienned (optional)
1 cup finely chopped cauliflower
2 tbsp unsweetened coconut

Sauce
3 tbsp agave nectar
2 tbsp lemon juice
2 cloves garlic, minced or pressed
4 dates, soaked for 2 hours
1/4 cup soy sauce
1.5 tbsp ginger, minced
1/2 tsp salt
1/8 tsp Aleppo chili flakes
1/2 cup almond butter
2 tbsp water, or more to thin to your desired consistency

1. Place the slaw, carrot, peppers, cabbage, apple and cauliflower in a large bowl.

2. In a blender, combine all sauce ingredients and 2 tbsp of the water.  Blend to combine, then test thickness.  If the sauce is too thick, add more water, a little at a time, until desired consistency is reached. (The veggies will release some liquid, too, so try to keep it thick! 4 tbsp was too much water for us).

3. Pour the sauce over the vegetables in the bowl and toss to combine well.  Plate the veggie mixture and top with coconut. Will keep in the refrigerator up to 2 days.

Serves 4.

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24 Responses

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  1. Rob said, on December 9, 2011 at 7:30 AM

    I remember this dish! It was great!

  2. sallybr said, on December 9, 2011 at 7:58 AM

    Loved this post! Pad Thai has been on my list of dishes to make, I collected recipes on a folder, but now the one you linked to (Rob’s site) is at the top of the list.

    This slaw is the type of lunch I crave on weekdays, light and flavorful

    • janet @ the taste space said, on December 9, 2011 at 10:14 AM

      Yeah there are so many recipes but Rob’s version is true to the kinds I love at restos. The secret is the tamarind and making each portion separately. Let me know how you like it. :)

  3. Amy (Savory Moments) said, on December 9, 2011 at 7:18 PM

    I love Pad Thai and I love coleslaw – so I think this would be a winning recipe all around!

  4. Ricki said, on December 9, 2011 at 9:20 PM

    Your photos are so lovely, and this really looks great. I haven’t made that in a long time. . .time for another serving, I think! (I don’t know whether Live still uses that same recipe–I got mine at a cooking class long before Jennifer was a star!) ;)

  5. Joanne said, on December 9, 2011 at 10:00 PM

    That sauce for the veggies sounds so delicious, no matter what you call it! I haven’t had pad thai in forever…but to honest, I’d so much rather have this!

  6. Gretchen @gfedge said, on December 10, 2011 at 10:15 AM

    Thanks for sharing this on Wellness Weekend – my mouth is watering while reading the recipe!

  7. [...] After julienning a bunch of veggies, it was enough to convince Rob to invest in a spiralizer. [...]

  8. [...] A less spendy option is a julienne peeler ($15). Have I mentioned enough times how much I adore my [...]

  9. Genevieve said, on December 11, 2011 at 1:18 PM

    This sounds amazing! I love sauces made from almond butter, and I’ve been wanting to try the raw pad thai at Thrive too!

  10. Ashley said, on December 11, 2011 at 2:10 PM

    Whatever you call it, I’d love to eat it. :) I hate having to thinly slice vegetables though. Maybe I need a spiralizer too haha.

  11. Deb in Hawaii said, on December 11, 2011 at 9:06 PM

    It looks like a great recipe to use my spiralizer on–so vibrant. ;-) Thanks for sharing it with Souper Sundays.

  12. Richa@HobbyandMore said, on December 17, 2011 at 5:46 PM

    i love this coleslaw dressing! i think hubbs is going to love this crunchy pad thai!

  13. Kevin (Closet Cooking) said, on January 1, 2012 at 1:28 PM

    I like the sound of a pad Thai coleslaw!

  14. [...] know it was probably a disservice to rename the Raw Pad Thai as Coleslaw with a Spicy Almond Dressing. I mean, coleslaw? How [...]

  15. [...] sea noodles and instead contemplated that they would serve as an interesting addition to the Raw Pad Thai over at The Taste Space (listed under the Salad section of my “Recipes to Try” document). The verdict? [...]

  16. leroywatson4 said, on July 18, 2012 at 1:51 PM

    Im making something like this right now! It looks delicious, thanks for the brilliant recipe. Looking forward to reading more. Happy days, lee

  17. [...] but it needed something else.  I sought inspiration on the interweb and found a great recipe at the taste space food blog.  Just add almonds!  The missing ingredient had been found and I was off.  I always [...]

  18. [...] if Rob whips up his legendary pad thai, then you know we are aiming to impress (or I am too tired to cook, hehe, or I have a craving for [...]

  19. JadeSparX said, on October 19, 2012 at 7:29 PM

    Looks gooood :D – keep looking through your raw recipes and finding amazing things :) . Thank you!! Going to be trying more and more!!

  20. Denise said, on February 1, 2013 at 2:23 PM

    The recipe mentions that “tamarind concentrate” is the ‘secret ingredient’ … but…I don’t see it in the list of ingredients, nor in the directions! ?? Is it put in the sauce, I suppose?

    • janet @ the taste space said, on February 1, 2013 at 8:56 PM

      Hi Denise, We use tamarind concentrate in our other pad thai recipe on Rob’s blog: http://www.freepantsonline.com/?p=97 (not this recipe). I have since veganized his recipe by omitting the egg and replacing the fish sauce with tamari. Thanks for reminding me, I should really post that recipe. :)

  21. [...] never understood why pad thai recipes in the raw community were made from nut butters (certainly a delicious coleslaw, [...]

  22. Raw Pad Thai | veggie4ayear said, on July 1, 2013 at 2:19 PM

    […] Based on a recipe by The Taste Space […]


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