Take the time to prep and julienne your veggies in advance.

Raw Pad Thai

Chef Derryl Pretorius

A noodle-free Pad Thai.

1. For salad: Place all veggies in a large bowl. Sprinkle dried coconut over the veggies.

2. For dressing: Place all dressing ingredients in a blender. Blend until smooth.

3. Pour dressing over the veggies and mix until combine. Divide on plates and serve with lime.

Courtesy of Chef Darryl Pretorius

*This recipe has not been tested by the goop test kitchen.

for salad:

2 carrots, julienned

2 zucchini, julienned

1 red pepper, julienned

2 stalks celery, julienned

1 cup alfalfa sprouts

½ cup dried coconut

for dressing:

1 red chili, deseeded

1 stalk lemongrass

juice of 1 lime

½ cup nama shoyu

½ cup sesame oil

Also on Goop
Art & Design
The Sight Unseen Offsite
The International Contemporary Furniture Fair hits New York City this week—and...
Read More
Food Happenings
Under $100 Tasting Menus
Tasting Menus: $100 or less Tasting menus, once reserved for formal...
Read More
Food Happenings
Trend: Chefs Embrace Carrots
Across the New York City restaurant-scape, chefs are doing really interesting...
Read More