Raw Pad Thai (Vegangela)

Raw Pad Thai

Source: Vegangela.

Prep time: 15 mins
Total time: 15 mins

Serves: 3

Ingredients

• 3 medium zucchinis
• 3 large carrots
• 2 green onions, chopped
• 1 cup shredded purple cabbage
• 1 cup cauliflower florets
• 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
• ½ cup crushed peanuts (optional)
• ½ cup chopped fresh coriander/cilantro (optional)

Sauce

• ¼ cup tahini
• ¼ cup almond butter (or cashew butter, or a blend of both)
• ¼ cup tamari (gluten-free, as required)
• 2 tbsp agave (or maple syrup)
• 2 tbsp lime or lemon juice
• 1 clove garlic, minced
• 1 tsp ginger root, grated

Instructions

1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other 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 vegetables and toss. Best after 1 day in the fridge.

Notes
Adapted from recipe in Julie Daniluk's Meals That Heal Inflammation cookbook via Chatelaine magazine