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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rad Rainbow Raw Pad Thai Recipe

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This recipe for Rad Rainbow Raw Pad Thai is from Chelsea's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 medium zucchini, julienned or spiraled
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (or try tofu)
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds

For the dressing:
1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger

Directions:
Directions:
1) Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2) Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

3) Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

 

 

 

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