Our Fave Eats This Week; Crunchy Raw Pad Thai

There’s a lot to be said for those simple family meals we cook all the time. They’re reassuring, nostalgic and also super-yum! Donna Hay has given those recipes an update. Just a few tweaks to freshen things up. Among these recipes from her book WeekLight, you’ll find modern, veggie-forward spins on the classics, including clever ways to tie in more goodness, all in the comfort of familiar territory!
We have been loving this recipe, made with simple, fresh ingredients!

Ingredients

250g (8¾ Oz) Chinese Cabbage (About One-Quarter Of A Cabbage), Finely Shredded 

3 Carrots, Peeled And Shredded (See Tips + Tricks)

2 Zucchinis (Courgettes), Shredded (See Tips + Tricks)

2 Long Red Chillies, Seeds Removed And Shredded

4 Green Onions (Scallions), Shredded

⅔ Cup (8g/¼ Oz) Coriander (Cilantro) Leaves

⅔ Cup (10g/¼ Oz) Mint Leaves

¾ Cup (110g/4 Oz) Roasted Salted Cashews, Roughly Chopped

Lime Wedges, To Serve

 

Pad Thai Dressing

⅓ Cup (80g/2¾ Oz) Almond Or Cashew Butter

¼ Cup (60ml/2 Fl Oz) Lime Juice

2 Tablespoons Soy Sauce Or Coconut Aminos

2 Tablespoons Csr Coconut Sugar

1 Tablespoon Finely Grated Ginger

 

Method

Place the cabbage, carrot, zucchini, chilli and half the onion in a large bowl. Add the coriander and mint and toss to combine.

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.

Divide the raw pad Thai between serving bowls and sprinkle with the cashews and remaining onion. Top with the dressing and serve with lime wedges. Serves 4

 

Tips + Tricks
+ We’ve 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 100g (3½ oz) crispy-fried firm tofu, shred 120g (4¼ oz) cooked chicken into your bowl or even stir through 120g (4¼ oz) seared salmon – just flake it into large pieces

If you are craving like more gorgeous recipes like this one, you can check out Donna's book Weeklight in stores and online


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