Name: Rainbow Raw Pad Thai
Total time: 15 min
Ingredients: 1/4 cup cashews; 2 tbsp peanut butter; 2 dates; 1 small garlic clove; Few sprigs fresh cilantro; 1 piece fresh ginger; 1/2 juice lime or lemon; Pinch of chilli powder; 1/4 cup water (add more as needed to make creamy); 2 zucchini’s (spiralised, or peeled ); 1 carrot (peeled); 1 small red capsicum (finely sliced); 1/4 purple cabbage (finely chopped); 1/2 cup broccoli florrets (roughly chopped); 1 green onion (diced); Handful fresh cilantro (chopped)

Description

This mouth-watering rainbow raw pad Thai recipe is chock full of flavour and colour to help you feel vibrant and healthy.

Ingredients

Scale

1/4 cup cashews
2 tbsp peanut butter
2 dates
1 small garlic clove
Few sprigs fresh cilantro
1 piece fresh ginger
1/2 juice lime or lemon
Pinch of chilli powder
1/4 cup water (add more as needed to make creamy)

Vegetables

2 zucchini’s (spiralised, or peeled )
1 carrot (peeled)
1 small red capsicum (finely sliced)
1/4 purple cabbage (finely chopped)
1/2 cup broccoli florrets (roughly chopped)
1 green onion (diced)
Handful fresh cilantro (chopped)

Cook Mode Prevent your screen from going dark

Instructions

Add all the vegetables to a large bowl.
Blend the sauce ingredients until smooth and creamy. The consistency should be fairly thick.
Pour the sauce over the vegetables and mix thoroughly.
Divide among two bowls (or eat it all to yourself) and garnish with extra fresh cilantro.
Store left over sauce in the fridge and use within 2 days. Can be mixed into salad or used as a dip for veggies.