Pad Thai Salad

 
This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India. For more on Lisa and her recipes see www.veganculinarycrusade.com
Ingredients

• 2 medium zucchini, julienned


• 1 medium carrot, julienned


• 2 medium red bell peppers, julienned


• 1 apple, julienned


• 1 cup red cabbage, julienned


• 1 cucumber, julienned


• ¼ cup fresh basil, finely sliced


• 1 tbsp fresh mint, finely sliced


• 1 tbsp fresh coriander, finely slices


• ¼ cup raw peanuts, finely chopped

For dressing

• ½-3/4 cup water


• ½ cup peanut butter


• 2 large dates, pitted


• 2 tbsp lime juice


• 1 tsp sea salt


• pinch of cayenne pepper


• ¼ tsp garlic, minced


• 1 tsp ginger, minced


• 2 tsp tamarind paste

Method
In a large bowl combine the salad ingredients, except the raw peanuts and fresh herbs.
In a blender combine the dressing ingredients starting with only ½ cup of water but adding more if needed to blending into a smooth dressing.
Pour the dressing over the salad and toss to coat.
Garnish with raw peanuts and fresh herbs.
serves 4-6