Crunchy Raw Pad Thai

• 250g (¼) Chinese cabbage, finely shredded
• 3 carrots, peeled and shredded
• 2 zucchinis, shredded
• 2 long red chillies, seeds removed and shredded
• 4 green onions, shredded
• ⅔ cup (8g) coriander leaves
• ⅔ cup (10g) mint leaves
• ¾ cup (110g) roasted salted cashews, roughly chopped
• Lime wedges, to serve

Dressing:

• ⅓ cup (80g) almond or cashew butter
• ¼ cup (60ml) lime juice
• 2 tbs soy sauce or coconut aminos
• 2 tbsp CSR Coconut Sugar
• 1 tbsp finely grated ginger

1. Place the cabbage, carrot, zucchini, chilli and half the onion in a large bowl. Add the coriander and mint and toss to combine.
2. 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.
3. 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.

Tip:

If you’d like to add something extra to your own personal bowl of raw veggie pad Thai, there are lots of options to choose from. You could throw in some cooked rice noodles, add 100g crispy-fried firm tofu, shred 120g cooked chicken into your bowl or even stir through 120g seared salmon – just flake it into large pieces.