Raw pad Thai
33
- Makes4 Servings
Ingredients
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)
FOR SAUCE:
2 tbsp tahini
2 tbsp almond butter
1 tbsp lime juice, or lemon juice
2 tbsp wheat free tamari
1 tbsp raw honey
1/4 tsp minced garlic
1/2 tsp grated ginger root
Instructions
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.
Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it's mixed with the vegetables.
Pour the sauce over the vegetables and toss. This dish tastes even better the next day once the flavours have had a chance to blend.
This dish is packed with low-cal zucchini and other detoxifying vegetables: Cabbage and cauliflower help balance hormones by reducing excess estrogen, and almonds are high in omega-9 and vitamin E. Recipe adapted from Meals That Heal Inflammation by holistic nutritionist Julie Daniluk.
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