Vegan I Gluten Free
Time: 25 minutes
2 zucchini, spiralized*
1 large carrot, julienned
1/2 green bell pepper, julienned
1/2 purple cabbage, sliced thin
1 avocado, sliced
2 spring onions, chopped
1 handful micro-greens of choice
Cilantro and Thai Basil, to taste
2 tbsp. sesame seeds
2 tbsp. sunflower seeds
*If you don't have a spiralizer, you can use a ridged vegetable peeler. This technique can also be used for the carrots.
1/3 cup almond butter
2 tbsp. tamari sauce
1 lime, juiced
1 tbsp. maple syrup or honey
1 clove garlic, minced
1 inch piece ginger, grated
1 tsp. red miso paste
1-2 chilis (optional)
1/4 cup water + more as needed
Wash and prepare all the vegetables. Use a spiralizer, ridged vegetable peeler, or sharp knife to transform the zucchini, carrot, bell pepper, and cabbage into ‘vegetable noodles’.
Place all 'noodles' into a large mixing bowl along with the avocado, herbs, and seeds.
To make the sauce add all ingredients to a small mixing bowl and stir well. Adjust consistency with more water, adding 1 tbsp. at a time.
Massage the sauce onto the noodles or add a few spoonfuls directly on top of your serving.
Enjoy or store leftovers in the fridge 1-2 days.
You can find more vegan and innovative Thai food recipes in my upcoming Thai recipe ebook! Release Fall 2020.