Sunday, March 17, 2013

Raw Pad Thai


You've got to make this. 

I just did. I'm 100% aware that mine doesn't look as delicious as the recipe's picture, but HOLY WOW is it tasty.

Raw Pad Thai
Makes 4 servings.
1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup shredded purple cabbage
1/2 cup cauliflower florets
1/2 cup mung bean sprouts or radish sprouts (spicy)
2 tbsp tahini
2 tbsp almond butter
1 tbsp lime or lemon juice
2 tbsp tamari (wheat-free)
1 tbsp raw honey
1/4 tsp garlic, minced
1/2 tsp ginger root, grated
1. Use a mandoline or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it's mixed with the vegetables.
3. Pour the sauce over the noodles and vegetables, and toss. This dish tastes even better the next day once the flavors have had a chance to blend.

No comments: