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This Raw Pad Thai is vegan, gluten free & paleo. It’s packed with bright vibrant vegetables that deliver tons of essential nutrients. For example, red cabbage is high in sulfur, the skin beautifying mineral that you need internally for keratin (responsible for healthy hair, skin and nails).

1 cup of Red Cabbage has 56% of the recommended daily intake on Vitamin C. As an antioxidant, the Vitamin C helps reduce inflammation and protect against free radical damage. Your body also needs Vitamin C to make collagen, which is essential for the process of healing wounds. This veg will help strengthen your immune system, stimulate the production of white blood cells, and naturally rid your body of toxins.

Raw Pad Thai

Approx. 4-6 servings

  • 2 medium zucchinis
  • 2 large carrots
  • 2 green onions, chopped
  • 1 cup shredded purple cabbage
  • 1 cup cauliflower florets
  • 1 cup mung bean sprouts
  • 1/2 cup crushed peanuts
  • 1/2 cup chopped fresh cilantro

Sauce:

  • 1/4 cup tahini
  • 1/4 cup almond butter
  • 1/4 cup tamari (gluten free soy sauce)
  • 2 tbsp maple syrup
  • 2 tbsp lemon or lime juice
  • 1 garlic clove, minced
  • 1 tsp ginger root, grated

Preparation

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 other vegetables.

Whisk the 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.

If you have leftovers, store the sauce and the vegetables separate then toss when ready to eat.