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Vegan Pad Thai

Print Recipe
Course Vegetable Dishes
Servings 8 servings

Ingredients
  

  • 1 cup green cabbage shredded
  • 1 cup zucchini shredded
  • 1 cup young coconut shredded
  • 0.5 cup red pepper julienne-cut
  • 1 scallion bias-cut
  • 0.5 cup cherry tomatoes cut in half
  • 40 Thai basil leaves
  • 2 tablespoons cilantro chopped
  • 1 cup coconut milk
  • 0.5 cup raw almond butter
  • 1 teaspoon jalapeno pepper minced
  • 1 tablespoon ginger minced
  • 2 tablespoons tamari
  • 1 teaspoon red miso
  • 1 teaspoon garlic minced
  • 2 teaspoons dates chopped
  • 0.125 teaspoon cayenne pepper

Instructions
 

  • Combine all shredded and chopped vegetables in a bowl. Prepare dressing in a food processor and mix into vegetable ‘noodles’.  (Recipe #870)