Raw Veggie Pad Thai

Yield: 2 large servings + 2/3 cup dressing (double the recipe if you like a saucy pad thai)

• 1 medium zucchini, spiraled

• 2 large carrots, shaved ribbons

• 1 red pepper, thinly sliced

• 1 cucumber, thinly sliced

• 1 cup thinly sliced red cabbage

• 1 cup sugar snap peas, chopped

• 3/4 cup frozen edamame, thawed

• 3 green onions, thinly sliced

• 1 tablespoon hemp seeds

• 1 teaspoon sesame seeds

• Optional: tofu or tempeh

For the dressing:

• 1 garlic clove

• 1/4 cup peanut butter

• 3 tablespoons fresh lime juice

• 2 tablespoons tamari

• 2 tablespoons water

• 2.5 teaspoons pure maple syrup (or another sweetener)

• 1 tablespoon rice vinegar

• 1 teaspoon freshly grated ginger

Directions:

1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into a very large bowl. Toss to combine.

2. Prepare the dressing by blending all dressing ingredients in a blender. The dressing should seem a bit thin at first, but it thickens as it sits. Add water for desired consistency.

3. Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

This is a really great meal prep option, I often make a huge batch of the raw veggies and sauce to take for lunches!

Adapted from Oh She Glows