Colorful Raw Vegan Pad Thai Salad

nutriciously.com

KDogg

subheading: Raw Vegan Pad Thai:

2 zucchinis

1 yellow squash

1 medium carrot

1 red bell pepper

½ cup red cabbage, shredded (35 g)

½ cup mung bean sprouts (50 g)

2 green onions, sliced

2 tablespoons fresh cilantro chopped

2 tablespoons cashews

1 lime, cut into wedges

subheading: Spicy Peanut Sauce:

2 tablespoons natural peanut butter

2 tablespoons soy sauce

2 tablespoons lime or lemon juice

2 teaspoons ginger, grated

2 cloves garlic

3 dates, pitted

½ teaspoon cayenne or red chili flakes

½ cup water (120 ml)

Optional Toppings

Edamame beans

Baked tempeh

Tofu, baked or sautéed in soy sauce

Directions at nutriciously.com

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