MY Raw Pad Thai

There are an abundance of takes on this delicious meal, and here lies my interpretation.                       This salad is the perfect combination of crunch, sweet, salt, sour and spice that makes every tummy smile. If you want to be the superstar of your next social gathering or BBQ, bringing a bowl of this to share is sure to impress! Undressed this salad will last 4 days in the fridge, and the dressing quantities in the recipe yields HEAPS so you can enjoy this for many days after. 

Ingredients:

2 Zucchinis, made into zoodles using a spiralizer or julienne peeler
1 carrot, peeled with a julienne peeler or regular peeler to create long ribbons
1/2 a capsicum, cubed
1 raw corn cob, kernels shaved off
2 C bean sprouts
2 spring onions, finely sliced
1/4 C sesame seeds

FOR THE DRESSING:
1 lime, juiced
2 cloves of garlic
3 cm chunk of ginger
1 whole chilli
3/4 C tahini
1 T nut spread (e.g. almond butter or peanut butter)
2 tsp tamari
2 tsp pure maple syrup, or raw honey

Method:

 Add all salad ingredients to a large salad bowl and toss to combine
​To make your dressing add the lime, garlic, ginger and chilli to a food processor and blitz to combine into a paste (I use my nutribullet for this dressing). Then add the remaining ingredients plus 1/4 C water and whizz until smooth, you may need to add more water to reach your desired consistency. 
Now the fun part - put some disposable gloves on and pour about 1/2 cup of the dressing over the salad and toss through your salad using your hands, add more dressing if needed until it's your optimum sauce-factor. Serve as is or alongside your chosen protein, this goes fabulous with lean proteins such as seafood, chicken and tofu.

ENJOY xx