Ingredients:
· 2 carrots, shredded · 1 cup zucchini, shredded · ¼ head cabbage, thinly sliced · 1 small red pepper, thinly sliced · ½ cup bean sprouts (optional) · ½ cup cilantro, chopped · 8 mint leaves, chopped · 1 green onion, chopped · Juice of ½ a lime · ¼ cup chopped cashews, for topping Method: 1. Prepare all the vegetables and place in a large bowl. 2. Add the lime juice and toss. 3. Save the cashews until after you dress the salad. Dressing Ingredients: · 1-inch fresh ginger, chopped · 1 garlic clove, chopped · 1 Tbs. tamari or other soy sauce · 1 Tbs. apple cider vinegar · ¼ cup raw cashews · 2 Tbs. extra virgin olive oil or flax oil · Juice of ½ a lime · 1 tsp. maple syrup · ¼ tsp. red chili pepper flakes · Sea salt and pepper to taste Method: 1. Put all ingredients in a NutriBullet or blender and blend until smooth. 2. Pour dressing over salad and toss to mix. 3. Top with cashews and serve. Go here to print this recipe: recipe_raw_pad_thai.docx |