Raw Pad Thai with Spicy Almond Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 cup Broccoli
  • 1 cup Carrots
  • 1/2 cup Cilantro
  • 1 Garlic clove
  • 1 tbsp Ginger, fresh
  • 1 cup Red cabbage
  • 1/2 cup Scallions
  • 1 cup Snow peas
  • 6 cups Spiralized or peeled zucchini

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Lime juice, freshly squeezed
  • 1 tsp Sriracha
  • 1 tbsp Tamarind paste

• Baking & Spices

  • 1 Pinch Salt

• Nuts & Seeds

  • 1/2 cup Almonds

• Liquids

  • 1/4 cup Water

Found on turniptheoven.com

Description

Ingredients

• 1/4 cup almond butter
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon tamarind paste (optional)
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1-2 teaspoons sriracha, or to taste
• Pinch of salt
• 1/4 cup water
• 6 cups spiralized or peeled zucchini (about 2-3 zucchini)
• 1 cup shredded carrots (about 2 carrots)
• 1 cup thinly sliced red cabbage
• 1 cup chopped broccoli
• 1 cup chopped snow peas
• 1/2 cup chopped scallions
• 1/2 cup chopped almonds
• 1/2 cup chopped cilantro

Directions

• To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth. Taste and season with salt. Thin with water until it is a thick but pourable sauce. To make the salad, combine the zucchini, carrots, cabbage, broccoli, and snow peas in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add more dressing as necessary. Sprinkle with the scallions, almonds, and cilantro and serve.