RED RAINBOW RAW PAD THAI
Adapted from ohsheglows.com
FOR THE SALAD:
1 medium zucchini, julienned or spiral cut
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3⁄4 cup frozen edamame, thawed
3 green onions, thinly sliced
1 Tbsp. hemp seeds
1 tsp. sesame seeds
FOR THE DRESSING:
1⁄4 cup peanut butter
1 garlic clove, minced
2 Tbs. freshly squeezed lime juice
2 Tbs. tamari
2 Tbs. water
21⁄2 tsp. pure maple syrup
1⁄2 Tbs. toasted sesame oil1 tsp. freshly grated ginger
1. Prep the veggies. Add the zucchini, carrots, pepper and cabbage into one large
bowl. Toss with hands to combine.
2. Prepare the dressing by processing all the dressing ingredients in a mini processor
(or whisk by hand).
3. Top bowl salad ingredients with edamame, green onion, hemp seeds and sesame seeds. Pour on the dressing and toss.