Name: Raw Pad Thai
Ingredients: 1 package of kelp noodles; 1/2 head purple cabbage (shredded); 1 large carrot (julienne); 1 zucchini (julienned); 1 cup cauliflower florets; 4 scallions (sliced); 1 cup bean sprouts; 1/2 cup cilantro (roughly chopped); 1 jalapeno (sliced (optional)); cashews or peanuts (garnish); lime & orange wedges (garnish)

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Raw Pad Thai

Course Entrees

Cuisine Asian

Keyword pad thai

Author Chef Maria Cummins

Ingredients

1 package of kelp noodles
1/2 head purple cabbage shredded
1 large carrot julienne
1 zucchini julienned
1 cup cauliflower florets
4 scallions sliced
1 cup bean sprouts
1/2 cup cilantro roughly chopped
1 jalapeno sliced (optional)
cashews or peanuts garnish
lime & orange wedges garnish

Instructions

Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste.
While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is).
Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture. Toss the ingredients together until thoroughly coated.