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Healthy Food

Raw Vegetable Pad Thai

by Suzy Stichbury March 19, 2017

This fresh and simple dish is packed with flavour and is a welcome addition to any summer menu.

2 medium zucchini (shredded on a coarse vegetable grater)
1 cup bean shoots 1 cup sprouts 1 mango (sliced)
1 carrot (shredded) ¼ small wombok cabbage (shredded)
1 carrot (grated or stripped)
1 cup chopped mixed herbs – coriander
Vietnamese mint and Thai basil
½ cup soaked chopped almonds

Almond sauce:

½ cup soaked almonds
1 cup water
Juice of 1 lime
1 tablespoon tamari
1 tablespoon of grated ginger
1 small clove grated garlic
1 large or 2 small kaffir lime leaves

Blend almonds, water, lime juice, kaffir lime leaves and tamari until smooth. Transfer to a bowl and whisk in grated ginger and garlic. Mix all vegetables, herbs and nuts in a separate bowl. Mix sauce in just before serving. Place in edible leaf of your choice or serve as a salad.

Suzy Stichbury

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