Raw Zucchini Pad Thai Salad
Great way to get in your broccoli sprouts, highly recommended by Dr. Krail-Javier!
Ingredients
Salad
- ½ head red cabbage shredded
- 1 medium zucchini in thin "noodles"
- 4 carrots grated
- 2 bell peppers sliced
- 4 cups spinach or romaine lettuce
- 3 small bok choy chopped
- 2 cups broccoli sprouts
- 1 bunch cilantro leaves chopped
- 1 pack kelp noodles chopped
Dressing
- 1 cup almond butter raw, sprouted
- 1 tbsp ginger grated
- ½ cup water
- ¼ cup lemon juice fresh
- ¼ cup maple syrup pure
- 3 tbsp shoyu or tamari
- 4 tsp sesame oil
- 3 cloves garlic
- 1 tsp chili flakes or 1/2 a Serrano chili
Instructions
- To make the salad, put drained kelp noodles in a glass bowl and cover with water. Let sit 15-20 minutes until they soften. Then drain and rinse.
- Add all vegetables into extra large bowl then toss in kelp noodles.
- To make dressing, add all ingredients to a blender until smooth. Pour desired amount over salad and mix until well coated.
- Let sit for 15 minutes so all the flavors mingle.
- Keep any extra dressing in the fridge for up to 5 days.
- Dressed salad will be good for 2 days.
- For maximum freshness, It is best to add dressing to each portion as you serve it.
Notes
Kelp noodles, shoyu / tamari and cold pressed, raw sesame oil available online at Essential Organic Ingredients
Raw, sprouted almond butter available online at Blue Mountain Organics or ask to get on our local pickup list for deeper discounts.