Ingredients
- 250 grams cabbage, finely shredded (Chinese cabbage, about one-quarter of a cabbage)
- 3 carrots, peeled and shredded, see Tips + Tricks)
- 2 zucchini (courgettes, shredded, see Tips + Tricks)
- 2 long red chillies, seeds removed and shredded
- 4 green onions (scallions), shredded
- 2/3 cup coriander (cilantro) leaves
- 2/3 cup peppermint leaves
- 3/4 cup cashew nuts (roasted salted and roughly chopped)
- Lime wedges, to serve
- FOR PAD THAI DRESSING
- 80 ml almond butter (or cashew butter) (1/3 cup specified)
- 1/4 cup lime juice
- 2 tablespoons soy sauce (or coconut aminos)
- 2 tablespoons sugar (coconut sugar)
- 1 tablespoon ginger root (finely grated)
How to Make
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Step 1: Place the cabbage, carrot, zucchini, chilli and half the onion in a large bowl and then add the coriander and mint and toss to combine.
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Step 2: To make the pad Thai dressing, place the almond butter, lime juice, soy sauce, sugar and ginger in a medium bowl and whisk to combine.
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Step 3: Divide the raw pad Thai between serving bowls and sprinkle with the cashews and remaining onion and top with the dressing and serve with lime wedges.
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Step 4: TIPS + TRICKS - They used a julienne peeler to shred the carrot and zucchini, but if you don’t have one, you can use a regular peeler to make thicker vegetable ribbons. If you’d like to add something extra to your own personal bowl of raw vegie pad Thai, there are lots of options to choose from; you could throw in some cooked rice noodles, add 100 grams crispy-fried firm tofu, shred 120 grams cooked chicken into your bowl or even stir through 120 grams seared salmon – just flake it into large pieces
We hope you enjoy this recipe!
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