RECIPE: Rainbow raw pad thai

Ingredients

1 medium zucchini, julienned or spiraled
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (or try tofu)
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds

FOR THE DRESSING
1 garlic clove
1/4 cup raw almond butter (or any nut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger

Directions

Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy.

Nutrition Facts

Calories: 420
Total Fat: 25.7g
Saturated Fat: 2.6g
Sodium: 748mg
Total Carbohydrates: 31.1g
Fiber: 10.4g
Sugar: 15.9g
Protein: 19.6g