What a total blast. The My New Roots Potluck Picnic in the Park was a major success, thanks to my beautiful (new) friends in Toronto!
First of all, who knew that there were so many amazingly talented whole-food cooks in this city? Lucky for me, I think they ALL showed up last Friday with their very best dishes. Secondly, who knew that all of those awesome people were also really, really nice, fun to hang out with and full of passion for all things healthy? I felt like I was truly reuniting with my tribe, y’know?
For the potluck picnic I wanted to make something very different for me, and introduce some special ingredients to the people I was going to be feeding. I chose a raw pad thai, because I love the cooked version so much but knew that a version was possible that made my body super happy. My thoughts immediately fell upon kelp noodles – the crunchy, refreshing, relatively neutral-tasting sea veggie ‘pasta’ that raw foodies love. I played around with them a bit at my old raw food restaurant, and I really appreciated their versatility.
Oodles of Noodles
Kelp noodles are a food made from kelp (a sea vegetable), sodium alginate (seaweed-derived salt), and water. They are gluten-free, fat-free, cholesterol-free, protein-free, sugar-free, very low in carbohydrates and calories, and raw (check the label to be sure). What why would anyone want to eat them then? Well, they are a really nice way to enjoy the texture of noodles without much of anything else. If you are looking for a noodle that will fill you up without filling you out, these are a great option. I like to combine them with tasty sauces and dressings because they act as a superb vehicle for big flavours.
The health benefits of kelp noodles have not been thoroughly studied, but we do know that because kelp is a good source of iodine, kelp noodles would contain this essential trace mineral. Iodine plays a key role in metabolism and is necessary for proper function of the thyroid. Other rich sources of iodine include sea vegetables such as wakame, arame, and hijiki.
The base for this salad is very simple, all it takes is a little time to slice and chop all the veggies. The best part is, once you have the vegetables prepared, the salad itself will keep for days if left undressed. If you know that you will have leftovers, serve just what you will be eating and dress the salad on individual plates.
The sauce is the real star of the show here. I soaked cashews overnight to soften them up, to improve their nutrition, and to increase their digestibility (you can read more about that here.) This creates the most luscious, creamy, rich-tasting base, which you can make any dressing from, without any dairy or eggs. I then added the traditional ginger, garlic, chili, lime juice and coriander seeds along with the not-so-traditional maple syrup and olive oil, for a spicy-sweet pad thai sauce sent straight from heaven. You could pour this over steamed rice and vegetables in the winter months, or thin it out to make a warm or cold soup. Whatever you decide to use the dressing for, you are in for a fabulous treat.
Raw Pad Thai-inspired Salad
Serves 6-8
Ingredients:
1 package kelp noodles (12 oz./340 g)
½ head purple cabbage
2 carrots
1 zucchini
1 bunch green onions
1 each red and yellow bell pepper
1 serving marinated mushrooms (see below)
a few handfuls mung bean sprouts
1 bunch cilantro (reserve a little for garnish)
Raw Pad Thai Sauce with a Twist (see below)
black sesame seeds (or almonds, pumpkin seeds, cashews etc.)
lime wedges for serving
Directions:
1. Remove kelp noodles from package and rinse very well under cold running water. Set aside and let drain.
2. Prepare all the vegetables. Slice the cabbage as thinly as possible (a mandoline is helpful). Using a vegetable peeler, slice the carrots into ribbons. Julienne the zucchini, or use a mandoline or spiralizer to obtain long, noodle-like strips. Slice the bell peppers, green onions, and chop the cilantro, including the stems. Add the mung bean sprouts if desired. Add marinated mushrooms. Toss all together in a very large bowl.
3. Just before serving, pour the dressing over and fold to coat. Garnish with sesame seeds (or any nut/seed you like), extra cilantro and lime wedges.
Marinated Mushrooms
Ingredients:
1 lb/450g mushrooms of your choice (I used shiitake)
¼ cup/60ml tamari
2 Tbsp. maple syrup
2 Tbsp. cold-pressed olive oil
Directions:
1. Whisk all liquid ingredients together in a large bowl.
1. Roughly chop mushrooms and add them to the marinade. Fold to coat. Let marinate for at least 4 hours, overnight is best. Stir occasionally while marinating.
Raw Pad Thai Sauce with a Twist
Ingredients:
1 ½ cup cashews, soaked
1 inch ginger root, peeled
1 clove garlic
½ red chili pepper, seeds removed
1 Tbsp. maple syrup
1 ½ Tbsp. tamari
juice of 2 limes
1 tsp. ground turmeric
10 coriander seeds
1 Tbsp. cold-pressed olive oil
2 cups/500ml water (or as needed)
Directions:
1. Soak cashews for at least 4 hours, overnight is best.
2. Drain and rinse cashews well. Place in a blender (Vitamix is best if you have one). Add all other ingredients and only 1 cup water. Add the remaining cup of water as needed until desired consistency is reached. The sauce should be thin enough to pour, but thick enough to coat the vegetables and kelp noodles. Season to taste. Store leftovers in the fridge.
As I was feasting on so many incredible delights at the picnic, I had a brainwave: what if everyone who attended sent me the recipe for the dish they brought, which I could compile into a little e-book for everyone to enjoy? Not a bad idea, eh?
So, if you joined us for the potluck picnic, please send me an email with your name and recipe, and I will publish them all in a format you can download from the blog. Hooray!
I really loved meeting you all and shooting the breeze over some very tasty treats. The power of community and shared passion really amazes me and I felt like I was sitting with a high-vibe army of totally tapped-in, tuned-in, turned-on friends that I had just met. Sheesh, life is so sweet.
Thanks to everyone who made the effort to come out and share your gorgeous food and gorgeous selves. My heart is bursting. And so is my belly.
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Hi Sarah!
I tried this dish and it was lovely on hot day!
However I do need to comment on the title of the recipe… As someone who was born in Thailand, this is so far from a Pad Thai and I find it slightly inappropriate to call it so. “Pad” in Thailand means fried. Also, there were no other ingredients in this dish that resonate with Thai culture or reflect a real Pad Thai.
Other than that, I truly appreciate all the hard work that goes into this blog and your wonderful recipes.
Hello! Thank you so much for this thoughtful comment and for your knowledge. I appreciate this so very much and will amend this title immediately. Take good care, Sarah
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I don’t know why I didn’t take the hint from the name of the recipe: “Raw Pad Thai for a Potluck Picnic”…it makes A LOT of nummy good salad! So, I followed the recipe to a “t” and ended up having so much salad that it didn’t quite fit in my largest salad bowl. So I brought up a (decorative, I promise you) PAIL from the stash of left-over Christmas detritus I usually use for corporate gifts. You can imagine all the (good natured) ribbing I took for bringing “…a pail of salad…” to our potluck dinner! Seven women barely made a dent in it but when I went to take it home our hostess said, “No…that’s okay…we’re gonna keep this, thanks!” I was pretty happy they liked it that much (it was AH-MAY-ZINGLY GOOD) and they let me take a small portion home for my husband. I will definitely be making this one again. Sooo good!
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I was wondering too as to what happened to the tamarind in the sauce. i take it this is not a truly raw dish since the kelp noodles are made with heat.
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I want to try this! Never heard of these kelp noodles and I consider myself “in the know”. Can they be ordered online? I live in the Portland/Vancouver area – does anyone know where they can be purchased around here? Thanks! Suzi
Hi,
I was wondering why didn’t you use the tamarind in your pad thai sauce…. Isn’t it natural and raw ? Plus, it is the original ingredient in this dish….
How long can the sauce be kept in the refrigerator? I just finished making. had to leave the Tamari out as I cannot have soy at the moment. Was still delicious. I am a fellow Canadian . Thanks for all your recipes.
What is the cheese cake looking recipe in one of your photos? I’m starting to make raw cashew “cheese” cake and want to know if that is what she made in the photo?
I made this yesterday for my work summer pot luck! It was a HIT! I had no leftovers to take home! Thanks for sharing great recipes!
I made this for dinner tonight. SO DELICIOUS! And the sauce is spot on! Thank you so much for sharing. This is one of the best raw vegan dishes I’ve tasted to date!
I’ve just finished my plate: that was delicious!! Thanks Sarah! 🙂
Beautiful photos and very nice recipe! This Pad Thai looks wonderful.
Beautiful pics and fabulous recipe, thank you for sharing it! I am posting this on my FB page as a follow up to another kelp noodle recipe
Cheers!
Dev
omchef.com
Excellent recipe! And nice photos too.
What a great idea! Will you be coming to Seattle next 😉
Beautiful people and beautiful food! Wish I could of been there and I’m keeping my fingers crossed that you’ll orginize a potlock in Copenhagen when you’ve returned. 😉
The food looks so delicious and clean and fresh. Yum.
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This looks really great. It is raw but called pad thai. lol
No pad!!!
Fabulous! The raw kelp noodles at Matthew Kenny OKC were my favorite. Now I can make something similar at home! Thanks, Sarah!
looks amazing, wish I could have been there! hope to be able to join next time you’re in the city 🙂
Now THAT is some sexy slaw!
my daughter loves pad thai so i’ll have to give this recipe a go…whatever that tart is…i want that recipe next 🙂 cheers!
Your blog always inspires me to get up and cook; now I’ve got to get my hands on some kelp noodles!
Love this recipe! thanks for always posting such inspiring raw dishes 🙂
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Thanks so much for organizing the potluck, it was so much fun! I’ll definitely be making the raw Pad Thai, it was delicious! I e-mailed you my recipe as well, looking forward to the e-book! Thanks, Sarah =)
It’s really great to find more and more raw recipes on your website I already loved anyway! 🙂
This looks really good!
I stumbled upon your blog, glad I found it!
what a fun day!! i love picnics:) and wow your pad thai looks amazing!
There is definitely something in the raw-/whole-food water–look at all those beautiful, healthy people! Looks like so much delicious fun. Congratulations on a successful day!
how fantastic your idea to share all these raw threats during your picnic event!I can not wait to read the mini-book/pdf:-)
btw…I simply love the pictures, your new recipe and your huge love to share it all with US! thank you so much, sunshine from tulipland and big warm hug+enjoy NYC!
lovely blog! just found it and very much like the design and photos.
My sweetie is a huge Pad Thai fan, he loves my version BUT I think I will love this one, can’t wait to try it.
How cool Sarah! I’ve been wanting to try kelp noodles for the longest time. I must give them a try in your dish. You always manage to get me to try new things! I love this potluck picnic! Looks like a blast. Whatever kind of cake/tart that girl is holding with the flowers on it looks amazing!
I love it when one of my favorite bloggers reads my mind. I was just Googling for a raw pad thai recipe yesterday because I wanted to make it with your sexy summer rolls. I found some, but the thing about using YOUR recipes is I know they will be good – absolutely no question. So I am excited to make this. Thank you!
Wish I could have made it! Looks so delicious and fun and sunshiny, Sarah 🙂
I wish I lived closer so I could have attended the picnic. Maybe you could start “touring” like musicians do. : )
This looks like a lovely day shared among natural foodies! It’s so awesome meeting like minds- you must have had a blast.
Plus our raw pad Thai looks pretty delish!
That is a fabulous idea for an e-book! I’m sure the recipes were all quite incredible. Love the idea of raw pad thai.
Such a joy to attend, Sarah! My belly is still happy too 🙂
Can’t wait to steal all of these delicious recipes!!
I was a little late to arrive at the picnic so I believe that I missed your raw pad thai. How delicious it sounds! Thanks for posting the recipe. I will certainly make this once I get my hands on some kelp noodles.
Thanks for organizing such a delicious and inspiring evening! There is certainly something magical about getting together with strangers and eating one’s way to a sense of community. And now I have the e-book with all the recipes to look forward to! I’ll send mine shortly.
Hope you are enjoying NYC! See you at your cooking class on Friday.
Sounds like it was a lovely picnic 🙂 Everything looks super yummy healthy!
mmm yum, everything seems delicious and all the people so so nice! it’s so lovely to hear you “found your tribe” 😀
I am so sad that I missed the gathering… is a sequel in the making? Great idea for sharing the delicious recipes… although snacking on them in person would have been better!
this looks sooo good!