Recipe: Raw Pad Thai [edit]

Photo: Flickr user

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Edited by: Carrie Barr

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Tags: Main Dish, Raw, Vegan, Vegetarian

Yield: 4 servings

	Base:
2	medium zucchinis, washed and ends trimmed
1	large carrot, washed and ends trimmed
½	cup thinly sliced red onion
½	each red and yellow pepper, thinly sliced
1	cup slivered red or white cabbage
1	green apple, julienned
¾	cup finely chopped cauliflower
3	tablespoons grated or shredded coconut
	Sauce:
3	tablespoons pure maple syrup or agave nectar
2-3	tablespoons juice of one lemon
2	small cloves garlic, minced
4	dry unsweetened dates, soaked room temperature water for 2 hours*
¼	cup tamari or soy sauce
1	inch piece of ginger, peeled and minced
½	teaspoon salt, or less, to taste
¼	teaspoon cayenne
½	cup natural almond butter
	cup water, to thin the sauce

Step 1	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.
Step 2	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.
Step 3	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.
Step 4	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.