Not sure how the weather is where you are but where I am it is hot, hot, hot. Too Hot! This easy to make, super tasty dish is sure to please on these hot summer eves. This recipes consists of “noodle salad,” sauce and garnish~ Nomi Shannon
2 medium zucchini
1 large carrot
1/4 cup chopped cilantro
1/4 cup mung bean sprouts
Peel zucchini. Then shave into thick strips with a vegetable peeler. Cut carrot into matchsticks or julienne strips with a mandoline or a sharp knife. Toss above together in a bowl.
Pad Thai Sauce
1 cup almond butter
Juice from: 2 oranges, 1 lime and 1 lemon
2 cloves garlic
4 soft dates, pitted (Medjool preferred)
1/2 inch piece fresh ginger (or more to taste)
1 teaspoon sea salt
(optional) 1/2 small hot red chile or 2 teaspoons crushed dried chiles
Blend until smooth. If too thick add a small amount of water; the sauce should be thick. Add to the noodle mixture and mix well.
2 scallions, chopped
12 basil leaves, chopped
5-6 wedges of fresh lime
4 almonds, chopped
Sprinkle all but the lime wedges over the salad just before serving. Place lime wedges around the edge of the bowl.
This recipe is from Raw Food Celebrations by myself (Nomi Shannon) and my friend Sheryl Duruz. It’s a great book full of party themes and delicious recipes. This recipe will serve 2-4 people.