Raw Pad Thai

Raw Pad Thai

By: Lisa Guy

Given their stunning array of health benefits, most of us are probably not getting enough of this versatile and delicious family of veggies.

Ingredients

• 1 medium carrot
• 1 medium zucchini
• 450g packet kelp noodles, rinsed
• ¼ small red cabbage, finely chopped
• Small handful fresh coriander, roughly chopped
• 2 tbsp roughly chopped raw almonds
• ½ cup coconut cream
• 4 tbsp 100 per cent almond or peanut butter
• 1 tbsp honey or maple syrup
• 2 tbsp tamari
• 1 tsp ground coriander
• 1 tbsp grated raw ginger
• Juice 2 limes
• 1 shallot, sliced

Method

• Place all sauce ingredients in a food processor and blend to a smooth, well-combined sauce.
• Using a julienne peeler, peel the carrot and zucchini into long strips. If you don’t have a julienne peeler, use a mandoline slicer or spiraliser.
• Place the noodles, carrot, zucchini, cabbage and fresh coriander in a large bowl and gently toss.
• Pour the sauce over the vegetable and noodle mix and toss gently.
• Place in a large serving bowl and top with almonds.