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 & Home

Raw Pad Thai