Raw Pad Thai

Photo: flickr user SuperFantastic

Ingredients

Base:

2 mediums zucchinis, washed and ends trimmed

1 large carrot, washed and ends trimmed

1/2 cup thinly sliced red onion

1/2 each red and yellow pepper, thinly sliced

1 cup slivered red or white cabbage

1 green apple, julienned

3/4 cup finely chopped cauliflower

3 tablespoons grated or shredded coconut

Sauce:

3 tablespoons pure maple syrup or agave nectar

2 tablespoons juice of one lemon

2 smalls cloves garlic, minced

4 dry unsweetened dates, soaked room temperature water for 2 hours*

1/4 cup tamari or soy sauce

1 inch piece of ginger, peeled and minced

1/2 teaspoon salt, or less, to taste

1/4 teaspoon cayenne

1/2 cup natural almond butter

cup water, to thin the sauce

Preparation

To create the “noodles,” peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips that can serve as your rice noodles. Arrange these on a large platter.

Repeat the motion with the carrot to create long strips, or simply grate it if you prefer. Place the carrot, onion, peppers, cabbage, apple and cauliflower in a large bowl.

In a blender, combine all sauce ingredients and 2 Tbsp to 1/4 cup (60 ml) of the water. Blend to combine, then test thickness. If the sauce is too thick, add more water, a little at a time, until desired consistency is reached.

Pour the sauce over the vegetables in the bowl and toss to combine well. Spoon the veggie mixture over the zucchini “noodles,” then sprinkle with the coconut.