Raw Pad Thai

Ingredients:

• 2 zucchini (ends trimmed)
• 2 carrots
• 1/2 head red cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup bean sprouts
• 3/4 cup raw almond butter
• 2 oranges, juiced
• 2 tablespoons erythritol
• 1 tablespoon fresh ginger root, minced
• 3 tablespoon coconut aminos
• 1 tablespoon unpasteurized miso
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper

Instructions:

1. Slice zucchini lengthwise with a vegetable peeler (or spiralizer)to create long thin ‘noodles’. Place on individual plates.
2. Slice carrots into long strips with vegetable peeler (or spiralizer) similar to the zucchini step.
3. Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
4. Whisk together almond butter, orange juice, erythritol, ginger, 1 tablespoon coconut aminos, miso, garlic, and cayenne pepper in a bowl (or use a blender).
5. Pour 2 tablespoons of the coconut aminos into cabbage mixture and toss to coat.
6. Top zucchini ‘noodles’ with cabbage mixture. Pour remaining sauce over each portion.

Makes 5 servings

Nutrient Breakdown coming soon…