Pad Thai Salad

This recipe was demonstrated by Lisa Pitman during her Eating without Heating demos in India. 

Ingredients

  • 2 medium zucchini, julienned
  • 1 medium carrot, julienned
  • 2 medium red bell peppers, 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 sliced
  • ¼ cup raw peanuts, finely chopped

For dressing

  • ½ to 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 blend into a smooth dressing.

Pour the dressing over the salad and toss to coat.

Garnish with raw peanuts and fresh herbs.

Serves 4-6