Raw Zucchini Noodle Pad Thai Salad
Yields: 6-8 servings plus extra sauce
1 cup of Purple Cabbage, thinly sliced
1 cup of Green Cabbage, thinly sliced
1 medium Zucchini, spiralized
1 Bunch Cilantro Leaves, de-stemmed and chopped
Optional add ins:
Carrots, thinly sliced
Bell Peppers, chopped
1 Pkg Kelp Noodles, soak, rinse and chop
Creamy Almond or Peanut Sauce
1 cup Raw Almond or Peanut Butter
2 Tbsp Fresh Ginger, grated
1/2 cup Filtered Water
4 Tbsp Raw Coconut Vinegar
2 Tbls Pure Maple Syrup
1 Tbsp Nama Shoyu, Tamari or Braggs Coconut Aminos
1 Tbsp Toasted Sesame Oil
2-3 Cloves Garlic
1 tsp Chilli Flakes or 1/2 a Serrano Chile
- Drain kelp noodles from the liquid in the package and rinse.
- Slice, chop, grate, ect...) vegetables into extra large bowl then add kelp noodles.
- Mix sauce ingredients in bowl or blender, until smooth and pour generously over ingredients until well coated. Allow time (15 min and upward) for sauce to incorporate into the noodles!
- Keep any extra sauce in a glass jar with tight fitting lid for up to 5 days refrigerated. Pad Thai will keep for 2 days. It is best to keep the sauce and vegetables separate, add the sauce just prior to eating.