Vegan Raw Pad Thai Crunch


1 small zucchini, spiralised or grated

2 carrots, spiralised or grated

1 red capsicum, seeds removed, very thinly sliced

1 cup (80g) finely shredded white cabbage

100g snow peas, trimmed, thinly sliced lengthways

1 cup (80g) bean sprouts, trimmed

1 cup (150g) frozen podded edamame, thawed

1 cup Thai (holy) basil leaves

1 tbs toasted seed mix in shoyu (from health food shops)

Raw Pad Thai Dressing

1 garlic clove, crushed

1/4 cup (70g) almond butter or pure peanut butter

2 tbs lime juice

21/2 tbs pure maple syrup

1/2 tbs sesame oil

1 tsp grated ginger


For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.

Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.