Raw Vegan Pad Thai Noodle Salad
This has to be one of my favourite meals I’ve ever made for myself. It’s completely raw, vegan, gluten/grain/nut/seed/refined sugar and fat free (great for the 80/10/10 enthusiasts!). It’s light and refreshing, and a great combination of sweet, tangy and spicy thanks to the mango, tamarind, ginger and chilli in the raw sauce I made to go with it.
For the salad, I finely sliced/julienned:
1 x carrot
1 x zucchini
1/2 a small Lebanese cucumber
10 x snow peas (or thereabouts)
1/3 cup red cabbage
1/3 cup green cabbage
I then tossed the sliced veggies with pre-soaked raw kelp noodles and added bean shoots, fresh coriander leaves, Thai basil and fresh mint.
For the dressing, I combined in my high speed blender:
200 grams of fresh ripe mango
2 heaps tablespoons of raw tamarind paste
The juice of one small lime
~ 2 teaspoons of fresh green chilli
1 tablespoon of unpasteurised miso paste
I blended the dressing until it was completely smooth, and added young green coconut water to thin the mixture as it was needed.
The amounts above make for two very large meals (plus extra dressing!) so prepare to be very hungry - and very happy!