Healthy Tropical Pad Thai Salad

A delightfully fresh and tropical take on a classic dish, this Pad Thai salad (or is it raw Pad Thai?) is perfect for warm summer evenings. It's easy to assemble, refreshing, make-ahead friendly, and travels well.


For the Dressing

  • Juice of a lime
  • 1 tbsp honey or agave
  • 0.5 tsp toasted sesame oil
  • Generous salt and pepper
  • Optional dash of hot sauce

For the Salad

  • Half a head of Napa cabbage
  • 2 carrots
  • Large English cucumber or several miniature cucumbers
  • Mango
  • Handful of fresh cilantro
  • Handful of fresh mint
  • Handful of salted peanuts


  1. Mix the dressing ingredients in the bottom of a large mixing bowl.
  2. Cut the cabbage into thin ribbons and add it to the bowl with the dressing.
  3. Using a peeler, peel the carrots into thin ribbons and add them to the bowl with the dressing and cabbage.
  4. Toss the cabbage and the carrot ribbons in the dressing, then let them sit for at least an hour (or up to overnight); this will lightly pickle, tenderize, and flavor the veggies.
  5. Cut the cucumbers into rounds and cut the mango into long, thin slices. Chop the cilantro coarsely and chop the mint very finely.
  6. Add the cucumber, mango, and herbs into the salad and toss.
  7. Transfer the salad to a serving dish and garnish with a big handful of salted peanuts.