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    Raw Pad Thai

    Read original issue here


    for salad:

    • 2 carrots, julienned
    • 2 zucchini, julienned
    • 1 red pepper, julienned
    • 2 stalks celery, julienned
    • 1 cup alfalfa sprouts
    • ½ cup dried coconut

    for dressing:

    • 1 red chili, deseeded
    • 1 stalk lemongrass
    • juice of 1 lime
    • ½ cup nama shoyu
    • ½ cup sesame oil


    1. For salad: Place all veggies in a large bowl. Sprinkle dried coconut over the veggies. 

    2. For dressing: Place all dressing ingredients in a blender. Blend until smooth. 

    3. Pour dressing over the veggies and mix until combine. Divide on plates and serve with lime. 

    Courtesy of Chef Darryl Pretorius

    *This recipe has not been tested by the goop test kitchen.