Raw Pad Thai
Adapted from http://www.dietdessertndogs.com
Total Steps
4
Ingredients
18
Tools Needed
3
Related Article
http://cookingwithmichele.com/2009/08/spaghetti-bolognese/Ingredients
- 2 medium 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
- 3 tablespoons pure maple syrup or agave nectar(optional)
- 2-3 tablespoons juice of one lemon
- 2 small cloves garlic, minced
- 4 dry unsweetened dates, soaked room temperature water for 2 hours*
- 1/4 cup tamari or soy sauce(optional)
- 1 inch piece ginger, peeled and minced
- 1/2 teaspoon salt(optional)
- 1/4 teaspoon cayenne
- 1/2 cup natural almond butter
- cup water, to thin the sauce
Instructions
Step 1
To create the “noodles,” <a href="/RSDQ7YW8">peel </a>the zucchini lengthwise with a <a href="/VYSXFJY6">carrot </a>peeler, rotating it as you go, to create long, thin strips that <a href="/TPWNYF5L">can </a><a href="/Y6MVNCHX">serve </a>as your rice noodles. Arrange these on a large platter.
Step 2
Repeat the motion with the <a href="/VYSXFJY6">carrot </a>to create long strips, or simply grate it if you prefer. Place the <a href="/VYSXFJY6">carrot,</a> onion, peppers, cabbage, apple and cauliflower in a large bowl.
Step 3
In a <a href="/S6W4FR7F">blender,</a> combine all sauce ingredients and 2 Tbsp to 1/4 cup (60 ml) of the water. <a href="/S6W4FR7F">Blend </a>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. <a href="/NX588QBK">Spoon </a>the veggie mixture over the zucchini “noodles,” then sprinkle with the coconut.