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Recipes

Pad Thai Salad

Photo by Sathvika Ranganathan

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

Ingredients

  • 2 medium sized zucchini, julienned
  • 1 medium sized carrot, julienned
  • 2 medium sized red bell peppers, julienned
  • 1 cup julienned red cabbage
  • 1 cucumber, julienned
  • ¼ cup fresh basil, finely sliced
  • 1 tbsp fresh mint leaves, finely sliced
  • 1 tbsp fresh coriander leaves, finely sliced
  • ¼ cup raw peanuts, finely chopped

For the Dressing

  • ½ cup peanut butter
  • 2 large dates, pitted
  • 2 tbsp lime juice
  • 1 tsp unrefined salt
  • ⅛ tsp cayenne pepper
  • ¼ tsp minced garlic
  • 1 tsp minced ginger
  • 2 tsp tamarind paste
  • ½ – ¾ cup water

Method

In a large bowl, mix together the salad ingredients, except the raw peanuts and fresh herbs.

In a blender, take all the dressing ingredients together and blend, adding ½ cup of water, (more if required), to obtain a smooth dressing.

Pour the dressing over the salad and toss to coat. Garnish with raw peanuts and fresh herbs.

Serves 4-6

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