RAW PAD THAI SALAD
{ THIS RAW VEGAN SALAD IS UNBELIEVABLY GOOD FOR YOU. AND TASTY TOO! }
{ INGREDIENTS }
SALAD
1 packet Kelp Noodles
1 tsp The Whole Foodies cold pressed sesame oil
2 cups shredded green cabbage
1 large carrot, grated
1 zucchini, grated
4 green spring onions, sliced
1 cup bean sprouts
1 cup coriander, chopped
1/2 cup fresh mint leaves
1/2 cup cashews, chopped
SESAME GINGER DRESSING
1⁄2 cup The Whole Foodies Unhulled Tahini
3 tbls tamari
1 tbls The Whole Foodies Rice Malt Syrup
1⁄4 cup apple cider vinegar
2 tbls lime juice
1 tsp sesame oil
1 tsp ginger, finely grated
1 garlic clove, crushed
1⁄4 cup The Whole Foodies Cold Pressed Olive Oil
{ METHOD }
Open the kelp noodles and drain off liquid.
Place in a bowl and gently break apart with fingers.
Drizzle with sesame oil and toss gently.
In another bowl, mix all of the remaining salad ingredients
In a food processor, blend the dressing ingredients until smooth.
Mix the salad with a handful of cashews and the dressing.
Top with the remaining cashews and serve.
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