Raw Zucchini Pad Thai
I’ve had an unofficial goal of replacing a cooked meal each day with a big salad for at least a few months and I have to say, I am enjoying it. Even vegans can probably stand to increase our produce intake -- well, it can’t hurt -- and a big salad every day is a good way to reach that goal. While I will never tire of a good tahini dressing, I’d recently started wanting to create some new options and this Raw Zucchini Pad Thai is the result of that. While it may look rather complicated, I assure you, it is not, and it is made even easier using a food processor for slicing. I just used a humble vegetable peeler for the zucchini and carrot strips, though a spiralizer would be great (no need for it, though) and did the rest with a google ol’ knife. It took me about ten minutes to make from start-to-finish. The result is a refreshing, veggie-packed and flavorful main salad with soft zucchini "noodles" and a creamy peanut sauce that is reminiscent of Pad Thai and it will not heat up your kitchen.
4 zucchini, peeled
2 carrots, peeled
I served with: thinly sliced red cabbage, bean sprouts, scallions, cilantro, crushed or whole peanuts, sesame seeds, chili sauce
Other ideas: Scrambled tofu or JUST egg, marinated tofu cubes, slivered red bell pepper, fresh hot pepper slices
Peanut sauce
2 tablespoons natural peanut butter (I used smooth)
1 tablespoon tamari or soy sauce
½ tablespoon fresh lime juice
2 teaspoons minced or pressed garlic
2 teaspoons curry powder
And enough water to make it the desired smooth consistency
Put the peeled zucchini in your spiralizer or use your vegetable peeler to slice in thin strips. Do not include the seedy center as it will not be the right texture. (My dog happens to love them!) Place in the center of a bowl. Make thin strips of your carrots as you did the zucchini. Place the additional veggies around the sides in mounds for a pretty presentation.
In a medium bowl or measuring cup, stir together the peanut butter, tamari, lime juice and curry powder. It will be very thick. Add the water in small increments until it is the desired consistency.
In a large bowl, combine your veggies and peanut sauce. Serve with additional peanuts, sesame seeds, chili sauce and a lime wedge or as desired. If you want your veggies to soften and gain flavor, mix this all together and allow to sit in the refrigerator for an hour or longer. I liked it fine right away, though!
I’ve had an unofficial goal of replacing a cooked meal each day with a big salad for at least a few months and I have to say, I am enjoying it. Even vegans can probably stand to increase our produce intake -- well, it can’t hurt -- and a big salad every day is a good way to reach that goal. While I will never tire of a good tahini dressing, I’d recently started wanting to create some new options and this Raw Zucchini Pad Thai is the result of that. While it may look rather complicated, I assure you, it is not, and it is made even easier using a food processor for slicing. I just used a humble vegetable peeler for the zucchini and carrot strips, though a spiralizer would be great (no need for it, though) and did the rest with a google ol’ knife. It took me about ten minutes to make from start-to-finish. The result is a refreshing, veggie-packed and flavorful main salad with soft zucchini "noodles" and a creamy peanut sauce that is reminiscent of Pad Thai and it will not heat up your kitchen.
4 zucchini, peeled
2 carrots, peeled
I served with: thinly sliced red cabbage, bean sprouts, scallions, cilantro, crushed or whole peanuts, sesame seeds, chili sauce
Other ideas: Scrambled tofu or JUST egg, marinated tofu cubes, slivered red bell pepper, fresh hot pepper slices
Peanut sauce
2 tablespoons natural peanut butter (I used smooth)
1 tablespoon tamari or soy sauce
½ tablespoon fresh lime juice
2 teaspoons minced or pressed garlic
2 teaspoons curry powder
And enough water to make it the desired smooth consistency
Put the peeled zucchini in your spiralizer or use your vegetable peeler to slice in thin strips. Do not include the seedy center as it will not be the right texture. (My dog happens to love them!) Place in the center of a bowl. Make thin strips of your carrots as you did the zucchini. Place the additional veggies around the sides in mounds for a pretty presentation.
In a medium bowl or measuring cup, stir together the peanut butter, tamari, lime juice and curry powder. It will be very thick. Add the water in small increments until it is the desired consistency.
In a large bowl, combine your veggies and peanut sauce. Serve with additional peanuts, sesame seeds, chili sauce and a lime wedge or as desired. If you want your veggies to soften and gain flavor, mix this all together and allow to sit in the refrigerator for an hour or longer. I liked it fine right away, though!
Vegan, Recipe, Raw, Pad Thai, Zucchini, Salad, Thai, Peanut Butter, Peanuts, Lunch, Main Course