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IN THE KITCHEN WITH: LAURA WRIGHT’S RAW “PAD THAI” SALAD
FOOD & DRINK

These days, it seems like every third person is eliminating some evil inflammatory agent from their diet to address various physical concerns. Laura Wright’s beautiful food blog The First Mess is a jackpot for cooks who utilize wholesome, natural foods in their kitchens and aim to feed seasonally whenever possible. Whether you’re vegan, doing without gluten or sugar, eating raw, paleo, or following the autoimmune protocol, Wright’s zucchini “Pad Thai” (technically a salad) takes advantage of the bountiful fresh produce currently available in local markets, and can be easily altered to work within the guidelines of any prescribed program. Over the next couple of weeks, we’ll be sharing hearty recipes from a wellness perspective — that don’t skimp on providing satisfaction in addition to nutrition. Along with the health nuts, this invigorating dish will satiate even the most epicurean eaters on a hot summer day such as this. —Annie

Why Laura loves this recipe: I enjoy making noodles out of vegetables with my spiralizer/julienne peeler in the summer. They satisfy that starchy craving, but they also happen to keep me cool and energized. I find this tangle of a salad to be highly adaptable to whatever’s on hand in terms of vegetables and mix-ins. Some sliced radishes are great in it, or maybe some blanched green beans in the mix, and little seared cubes of tofu are excellent if you’re looking for a bit of protein. The dressing is a breezy mix of pantry items for the most part. I might be a little liberal with the “Pad Thai” designation here, but this salad hits all of those satisfying hot, sweet, and sour notes. With the fragrant herbs and salty little bites of roasted peanut (you could use cashews or sunflower seeds if you like), it makes for a crowd-pleasing, but still quite relaxed, potluck contribution.

Raw and Vegan “Pad Thai” Salad
Serves 2-4

Dressing ingredients
– 1 tbsp minced shallot (from about ½ of a standard shallot)
– 2 tsp minced chili
– 2 tbsp fresh lime juice
– 1 tbsp agave nectar (or other liquid sweetener of choice)
– 1 tsp gluten-free tamari
– 2 tbsp neutral-flavor oil (such as sunflower or grapeseed)

Salad ingredients
– 2 large zucchini, ends trimmed
– sea salt
– 1 carrot, peeled
– 1 red bell pepper, seeded
– 2 handfuls of bean sprouts
– ½ cup shelled fresh peas
– handful of fresh cilantro, rough chopped
– 2 sprigs of Thai basil, leaves chopped
– 2 scallions, sliced
– ⅓ cup roasted and salted peanuts, chopped

For dressing:

1. In a small bowl, whisk together the minced shallot, minced chili, lime juice, agave nectar, tamari, and oil. Taste the mixture and adjust the seasoning, acidity, and sweetness levels to your liking. Set aside.

For salad:

1. With a spiralizer or julienne peeler, make “noodles” out of the two zucchini. Throw the noodles into a large bowl and sprinkle them with some salt. Toss the “noodles” to coat and season.

2. Cut the carrot into matchsticks and toss them into the bowl with the zucchini. Cut the bell pepper into thin strips and throw that into the bowl as well. Then, add the bean sprouts, shelled peas, cilantro, Thai basil, and scallions. Toss lightly to combine.

3. Pour the dressing over the vegetables and herbs, and toss everything to combine. Garnish the top of the dish with the chopped peanuts and serve immediately.