The credit for this Rad Rainbow Raw Pad Thai recipe goes to OhSheGlows.com. You can get the full version of their recipe here.
If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with plant-based proteins throughout and a creamy and indulgent almond butter dressing. In other words – the perfect balance of this-tastes-freakin-amazing and this-makes-me-feel-freakin-amazing. I was bouncing off the walls with energy after I ate this….actually I still am. I swear it has nothing to do with overnight coffee concentrate.
Serving 2 large servings + scant 2/3 cup dressing
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 (adapted from my Spicy Peanut Lime Sauce):
1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. 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.
3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!