Raw Vegan "Pad Thai"
Ready In: 20 mins
Serves: 4
Ingredients
- 2 (12 ounce) packages sea tangle kelp noodles, soaked in warm water to soften and loosen
- 1 large daikon radish, spiraled into a spaghetti-type shape
- 2⁄3 cup raw tahini
- 2 tablespoons Braggs liquid aminos or 2 tablespoons coconut aminos
- 1 large lime, juiced
- 1 jalapeno, coarsely chopped
- 2 large garlic cloves, coarsely chopped
- 1 inch piece ginger, coarsely chopped
- 3 dates, coarsely chopped
- 1⁄3-1⁄2 cup water, for thinning sauce
- 2 cups shredded red cabbage
- 1 large carrot, cut into matchsticks
- 5 green onions, sliced on the diagonal
- 1⁄4 cup chopped fresh cilantro, for garnish
- sesame seeds, for garnish
Directions
- Spiralize your daikon and soak your kelp noodles in warm--not hot--water until softened and easily untangled. Drain and throw both "noodles" into a bowl large enough for all ingredients to mix well.
- Toss in the red cabbage, carrots and green onions.
- Place tahini, liquid aminos, lime juice, jalapeño, garlic, ginger and dates in a blender and blend until smooth. Add enough water to make it smooth and pourable.
- Pour sauce over all and mix until everything is covered.
- Plate it up and garnish with some fresh cilantro and a sprinkling of raw sesame seeds.
- Enjoy a healthy, raw vegan lunch or light dinner!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off