Raw Vegan Pad Thai

In the heat of the summer, nobody wants to heat up the kitchen. This quick & easy raw vegan pad Thai will keep you cool and healthy all summer long. Packed with nutritious and hydrating vegetables, and dressed in a creamy and decadent tasting dressing, this recipe will have you glowing and full of energy, and let you skip the greasy takeout when a craving strikes.

Serves 2 generously

Total Time: 20 minutes

Ingredients:

•   2 zucchini, spiraled

•   1 cup shredded carrots

•   1 red pepper, thinly sliced

•   1 cup shredded red or white cabbage

•   ½ cup edamame

•   2 scallions, thinly sliced

•   2 tablespoons hemp seeds & 1 tablespoon sesame seeds, and extra sliced scallions, to serve

{Thai Peanut Dressing}

•   2 garlic cloves

•   ½ jalapeno pepper, seeds optional (depending on how spicy you want your dressing)

•   ½ cup raw almond butter (try to find one without added sugar)

•   3 tablespoons fresh lime juice

•   3 tablespoons tamari or soy sauce

•   1 tablespoon maple syrup or agave

•   1 tablespoon toasted sesame oil

Directions:

1.     In a large bowl, toss together all the salad ingredients (except the hemp seeds and sesame seeds).

2.     In a high-speed blender, add all the dressing ingredients and blitz well to combine. If your dressing seems to thick, add 1-2 tablespoons cold water until you reach the consistency you want.

3.     Dress your salad with ¾ of the dressing, and toss well to combine. Add more dressing if desired.

4.     To serve, divide the pad Thai between two bowls, garnish with the hemp seeds, sesame seeds, and extra scallions, and serve with any extra dressing on the side. Enjoy!

Note: Add some crispy tofu, grilled shrimp, roasted chickpeas, or chopped chicken to this salad if you want some extra protein.