Raw Mango Ginger Pad Thai

For Pad Thai recipes, this one may be as “clean” as it comes. It’s not loaded with a slew of oils, nuts, and fried veggies like your standard Pad Thai. In fact, “Asian Slaw” may be the more accurate name for this, but who cares about semantics–let’s talk taste!

This is really one of my favorite recipes because it’s so light, refreshing,  and full flavor. The combination of the sweet, subtle mango and the strong, spicy ginger  make for an amazing dressing. I also love the strips of swiss chard mixed in, as chard is a green that packs in a lot of natural sodium, so it gives the dish a savory flavor without any added salt. This recipe is a great side dish or, if you’re like me, a jumbo batch is perfect on its own for a full meal! Plus, how can you resist all of these beautiful, vibrant colors?!

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Prep Time: 25 minutes

Servings: 1-2  (Approximately 5 cups of Pad Thai)


Pad Thai

  • 4 leaves Swiss Chard, chiffonaded
  • 2 Zucchinis (green, yellow, or one of each!), spiralized or julienned
  • 2 Carrots, julienned
  • 1 Cup green cabbage, shredded
  • 1 Cup purple cabbaage, shredded
  • 1 Red bell pepper, sliced in thin strips
  • 1/3 Cup green onion, chopped
  • 1/4 Cup fresh cilantro, chopped
  • black sesame seeds for garnish
  • Optional: 1/4-1/2  avocado, sliced

Mango Ginger Dressing:

  • 1 Large mango
  • 1-2 Stalks of celery
  • Handful of fresh cilantro
  • 1 Inch peeled, fresh ginger
  • 1/3 Cup green onion, chopped
  • Juice from 1/2 a lime
  • 1/3 Cup fresh orange juice (about 1/2 of an orange)
  • Optional: Add some fresh chili pepper for added spice


1. Prepare all of the Pad Thai ingredients as directed and combine everything together in a large bowl. Set aside.

2. Prepare and place all of the dressing ingredients in a blender and blend until the ingredients are completely combined. A high-speed blender is optimal for this.

3. Coat the Pad Thai with the dressing and garnish with some extra green onion and cilantro. Enjoy!

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6 responses to “Raw Mango Ginger Pad Thai

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