Raw Pad Thai Salad
1 tbsp minced shallot
2 tsp minced chili pepper (less if you like mild)
2 tbsp fresh lime juice
1 tbsp liquid sweetener (honey, agave, maple syrup)
1 tsp tamari
2 tbsp neutral-flavor oil (such as sunflower or grapeseed)
2 large zucchini, ends trimmed
1 carrot, peeled
1 red bell pepper, seeded
2 handfuls of bean sprouts
½ cup shelled fresh edamame
handful of fresh cilantro, rough chopped
2 sprigs of Thai basil, leaves chopped
2 scallions, sliced
⅓ cup roasted and salted peanuts, chopped
In a small bowl, whisk together the minced shallot, minced chili pepper, lime juice, liquid sweetener, tamari, and oil. Taste the mixture and adjust the seasoning, acidity, and sweetness levels to your liking. Set aside.
With a spiralizer or julienne peeler, make “noodles” out of the two zucchini. Throw the noodles into a large bowl and sprinkle them with some salt. Toss the “noodles” to coat and season.
Cut the carrot into matchsticks and toss them into the bowl with the zucchini. Cut the bell pepper into thin strips and throw that into the bowl as well. Then, add the bean sprouts, shelled edamame, cilantro, Thai basil, and scallions. Toss lightly to combine.
Pour the dressing over the vegetables and herbs, and toss everything to combine. Garnish the top of the dish with the chopped peanuts and serve immediately.