Recipes Raw Pad Thai

Ingredients:
2 zucchini, ends trimmed
2 carrots
1 head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup bean sprouts
3/4 cup raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon Nama Shoyu (raw soy sauce)
1 tablespoon unpasteurized miso
1 clove garlic, minced
1/4 teaspoon cayenne pepper

Directions:
=Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
=Slice carrots into long strips with vegetable peeler similar to the zucchini.
=Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
= Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
=Pour half of sauce into cabbage mixture and toss to coat.
= Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Nutritional Information
Raw Pad Thai:
Servings Per Recipe: 4

Amount Per Serving

Calories: 452

-Total Fat: 28.6g
-Cholesterol: 0mg
-Sodium: 478mg
- Total Carbs: 45.8g
- Dietary Fiber: 12.1g
-Protein: 13.7g