Time
30 min
Serving
4 persons
Calories
452
This is an uncooked version of pad Thai.
Ingredients
- zucchini, ends: 2 piece (trimmed)
- carrots: 2 piece
- head red cabbage: 1 piece (sliced)
- red bell pepper: 1 piece (sliced)
- bean sprouts: 0.5 cup
- raw almond butter: 0.75 cup
- oranges: 2 piece (juiced)
- raw honey: 2 Tbsp
- fresh ginger root: 1 Tbsp (minced)
- Nama Shoyu (raw soy sauce): 1 Tbsp
- unpasteurized miso: 1 Tbsp
- clove garlic: 1 piece (minced)
- cayenne pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
-
Slice carrots into long strips with vegetable peeler similar to the zucchini.
-
Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
-
Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
-
Pour half of sauce into cabbage mixture and toss to coat.
-
Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.
