A noodle-free Pad Thai.

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.

Originally featured in Cooking in the Raw

Food

Raw Pad Thai