If there is one dish that I urge you to try, it has to be this one. This salad has everything – colour, texture, aroma, simplicity and, of course, flavour. It’s really important to include some vegetables as part of every meal. Of course, gorgeous salads are a great way of doing this, but if I am really short of time, I just grab a whole carrot, cucumber or even fennel bulb and stick it on my plate with a drizzle of raw apple cider vinegar or sauerkraut.
Ingredients
1 large carrot
1 large zucchini
1 red capsicum, deseeded, finely sliced into long thin strips
1/8 red cabbage, finely shredded
2 long red chillies, deseeded and finely sliced lengthways
2 spring onions, cut into 5-cm batons and finely sliced lengthways
50 g (1⁄3cup) cashew or macadamia nuts (activated if possible), chopped
Sesame seeds, toasted, to serve
Coriander leaves, to serve
1 lime, cut into quarters, to serve
Dressing
3 tbsp almond butter
3 tbsp lime juice
2½ tbsp tamari or coconut aminos
1 tsp fish sauce
3 tsp honey (optional)
1 tsp sesame oil
1½ tsp finely grated ginger
1 garlic clove, crushed
Method
- To make the dressing, place all the ingredients and 3 tablespoons of water in a bowl and mix until combined. Set aside until needed.
- Use a vegetable peeler to shave the carrot and zucchini lengthways (or you can finely slice with a sharp knife). Cut each slice lengthways again in to thin, noodle-like strips.
- Place the carrot, zucchini, capsicum, cabbage, chilli and spring onion in a large bowl, pour on the dressing and gently toss through with your hands to combine. Allow to stand for 10–15 minutes before serving so that the veggies absorb the lovely dressing.
- Transfer the pad Thai to serving bowls, sprinkle with the nuts, sesame seeds and coriander leaves and serve with the lime wedges on the side.