Raw Pad Thai

Base:

2 medium zucchinis, washed and ends trimmed

1 large carrot, washed and ends trimmed

1/2 cup thinly sliced red onion

1/2 each red and yellow pepper, thinly sliced

1 cup slivered red or white cabbage

1 green apple, julienned

3/4 cup finely chopped cauliflower

3 Tbsp grated or shredded coconut

Sauce:

3 Tbsp maple syrup or agave nectar

juice of one lemon (about 2-3 Tbsp)

2 small cloves garlic, minced

4 dry unsweetened dates, soaked in room temp water for 2 hours*

1/4 cup soy sauce

1 inch piece of ginger, peeled and minced

1/2 tsp salt

1/4 tsp cayenne pepper

1/2 cup natural almond butter

up to 1/2 cup water, to thin the sauce

To create the “noodles,” peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips Arrange on a large platter. Repeat with the carrot to create long strips, or grate it if you prefer. Place the carrot, onion, peppers, cabbage, apple and cauliflower in a large bowl.

In a blender, combine all sauce ingredients and 2 Tbsp to 1/4 cup of the water. Blend to combine, then test thickness. Add more water, a little at a time, until desired consistency is reached. (I hear it's good thick, as the natural moisture in the veggies thins it out).

Pour the sauce over the vegetables in the bowl and toss. Spoon the veggie mixture over the zucchini “noodles,” then sprinkle with the coconut. Toss, then serve immediately. Makes 4 large servings. Will keep, covered in the refrigerator, up to 2 days.