Raw pad thai for all of your veggie craving and hydration needs. A nutrient-dense flavour, colour and texture bomb that's great as a side dish or on its own.
1/2cupraw organic macadamia nuts or cashews, chopped, for garnish
2tbsporganic black seeds (nigella sativa) or organic sesame seeds, for garnish
For the sauce
1inchorganic ginger, peeled & grated
1organic garlic clove, grated with a microplane or finely minced
1tbspextra virgin organic olive oil
1tbspgluten free organic tamari sauce
1tbsporganic lime juice + zest
1tbsporganic maple syrup
1tsporganic tamarind pasteoptional
1/4tsporganic red pepper flakes to taste
1tbspfiltered or spring water
sea salt and organic black pepper, to taste
Instructions
Make the sauce. Add the ginger, garlic, olive oil, tamari, lime juice, maple syrup, tamarind, pepper flakes, water, salt and pepper to a small bowl and whisk to combine to a smooth consistency. Set aside to allow the flavours to marry.
Make the pad thai toss. Place the shredded cabbage into a large salad bowl. With a vegetable peeler, make long strips with the carrot and radish. Spiralize or peel the zucchini. Remove the seeds and stem from the bell peppers, and slice them thinly. Cut the broccoli into separate florets. Add them all to the bowl with the cabbage.
Add the sliced green onions, basil, mint and cilantro. You can add them in whole or chop them before adding them. Season the vegetables in the bowl with some salt and pepper, then toss to mix.
Pour the sauce over the salad and toss to evenly coat. Garnish the salad with the chopped macadamia nuts and black seeds, and serve.