Recipe: Easy Raw Ratatouille

Hui Min - Raw Food Enthusiast


2 to 3 servings


1/4 cup each slices of zucchini, cucumber, broccoli, cherry tomatoes, carrots, avocado, red capsicum, onion, cilantro (1/4 cup each of all the vegetables)
1/4 cup cold-pressed extra virgin olive oil
1 tsp Himalayan salt or sea salt
2 tsp onion powder (you can make your own if you have a dehydrator!)
Sprinkle of dried herbs (like dried oregano, thyme etc)
Optional some sprouts (like mung bean sprouts)


Mix all ingredients and stir until well-mixed. Wait 10 – 15 minutes before serving.


This delicious recipe is part of our raw food diet series, contributed by raw food enthusiast Hui Min, who has spent considerable time training with raw food experts locally and in the abroad. To learn more about the raw food diet, see 15 Questions about the Popular Raw Food Diet, Answered. 


What other ingredients do you think would make a great addition to this ratatouille? Tell us in the comments below!


Hui Min - Raw Food EnthusiastRaw food enthusiast Hui Min left her glitzy accounting career to delve into the raw food world. She has pursued multiple certifications on raw food and vegetarianism including the Pure Raw Chef Training Course by Amy Rachelle, and the Vegetarian/Vegan Mastery Program by the Vegetarian Health Institute.
She’s also a supplier of organic products to retailers in Kuala Lumpur. During her free time, she enjoys “un-cooking” for her family and friends. Questions? Email her at

Share a Thought

This site uses Akismet to reduce spam. Learn how your comment data is processed.