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RAW PAD THAI SALAD
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| Ingredients | |
| 1 medium | zucchini |
| 1 large | carrot |
| 1 | green onion, chopped |
| 1/2 cup | purple cabbage, shredded |
| 1/2 cup | cauliflower florets |
| 1/2 cup | mung bean sprouts or radish sprouts, (spicy) |
| Sauce: | |
| 2 tbsp | tahini |
| 2 tbsp | almond butter |
| 1 tbsp | lime |
| lemon juice, alternative | |
| 2 tbsp | tamari, (wheat-free) |
| 1 tbsp | raw honey |
| 1/4 tsp | garlic, minced |
| 1/2 tsp | ginger root, grated |
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Directions
Use a Spiral Vegetable Slicer 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.
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