Raw Pad Thai Salad

Pad Thai Salad

(Serves 2)

Main dish:

• 3 medium zucchini (spiralized)
• 2 medium carrots (done with a flat thin spiral)
• 4 to 5 radishes (flat, thin spiral)
• 2 small sweet colored peppers cut into thin strips
• the juice of one lemon

 Toss ingredients together and coat with lemon juice. Let sit at least 15 minutes to soften noodles. If you don't have a spiralizer, you can use your food processor to make short noodles. The texture will be different of course.

Dressing

• 2 green onions
• 1/2 cup cilantro
• 1/3 cup ginger chopped (I love ginger but adjust to your tastes)
• 1/2 lemon juiced
• 1 clementine or orange (ripe)
• 1 heaping Tblsp of Tahini
• 1/3 C coconut milk
• 3 sage leaves
• a couple of pinches of sea salt to taste.

whazz it up and adjust seasonings to your own tastes.

Add the dressing to the noodle mixture, toss and let sit for a half hour or so. The dressing will further soften the noodles. The noodles will soak up the dressing and be tastier.

Garnish

Add a handful of spinach, and a dozen or so basil leaves, chopped. Toss with the noddle mixture and serve on a bed of baby spinach. Add some sprouts to the top and I put on a cherry tomato.

Enjoy!