Recipes RAW PAD THAI SALAD

RAW PAD THAI SALAD

Prep 30 mins
Serves 4

Nothing like a healthy mix of raw veggies, for those warm summer days. Just add the easy - to - make delicious dressing and you are in for a delightful treat.

- WHAT YOU WILL NEED -

  • FOR THE SALAD
  • Fresh lime wedges and bean sprouts for serving
  • ½ cup cashew nuts, roughly chopped
  • ½ cup fresh mint leaves
  • 4 spring onions, finely sliced
  • 2 sweet bell peppers, julienned (1 cup)
  • 1 baby cabbage, shredded (1 cup)
  • 2 zucchini, juilenned or zoodles (2 cups)
  • 4 carrots, julienned or zoodled (2 cups)
  • ¼ cup lime juice
  • Warm water for thinning out the sauce
  • 1 tsp SRIRACHA CHILLI
  • 2 tsp fresh ginger, grated
  • 1 Tbsp soy sauce
  • 2 Tbsp honey
  • ⅓ cup natural / unsweetened peanut butter
  • FOR THE DRESSING

- METHOD -

To make the dressing whisk together all the lovely ingredients. Then add a drizzle of warm water to the mixture to thin it out to a desired silky and saucy consistency that will just coat the vegetables. Prep all your vegetables and roughly chop cashew nuts.

Toss all the vegetables together in a large bowl along with the mint leaves.

Drizzle vegetables with dressing and toss to coat until everything is well seasoned with the dressing and the zoodles begin to soften. Sprinkle over cashew nuts.

Serve with a squeeze of fresh lime juice, a handful of crunchy raw bean sprouts and an extra pinch of Cape Herb & Spice's Sriracha Chilli Seasoning for more heat.

 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

YOU MIGHT ALSO LIKE