
Raw Vegan Pad Thai

Ingredients:
2 medium zucchini, spiralized
1 red bell pepper, thinly sliced
1 carrot, spiralized or julienned
1/2 cup shredded red cabbage
1/4 cup chopped fresh cilantro
2 tablespoons chopped peanuts or cashews
For the Sauce:
2 tablespoons almond butter or tahini
2 tablespoons lime juice
1 tablespoon tamari or coconut aminos
1 tablespoon maple syrup or agave nectar
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
2-3 tablespoons water, to thinDirections:
Prepare vegetables: Spiralize the zucchini and carrot. Thinly slice the red bell pepper and shred the red cabbage. Chop the cilantro and nuts.
Make the sauce: In a small bowl, whisk together the almond butter (or tahini), lime juice, tamari (or coconut aminos), maple syrup (or agave), grated ginger, and red pepper flakes (if using). Gradually whisk in water until the sauce reaches your desired consistency.
Assemble the Pad Thai: In a large bowl, combine the spiralized zucchini and carrot, sliced red bell pepper, and shredded red cabbage. Pour the sauce over the vegetables and toss well to coat.
Garnish and serve: Sprinkle with chopped fresh cilantro and peanuts (or cashews). Serve immediately.