This recipe is like a raw version of Pad-Thai! It's a favorite here too and great for the summer fasts!
Ingredients
4 medium potato
Sweet potato
(shredded or spiralized)
2 cup
Green cabbage
(thinly shredded; (red, green, napa, any kind is fine))
2 cup
Baby spinach
(raw)
1 clove(s)
Garlic
1 piece, 1-inch
Ginger root
1 date(s)
Dates
(pitted)
1 fruit
Lime
(Juice and zest only)
3 tbsp
Peanut butter, natural
((or tahini))
1 tbsp
Soy sauce
((or liquid aminos, tamari))
1 tsp
Sriracha
(optional, add up to a tablespoon, to taste)
1/4 cup
Water
(added as needed to thin the dressing)
Instructions
Prepare sweet potato, cabbage, and spinach and place in a large
mixing bowl.
Place the dressing ingredients into a blender and
blend until smooth. Stir the sauce into the
prepared vegetables and allow it to wilt them
for a minute or two. You can garnish with
chopped peanuts, sesame seeds, chopped
scallions or cilantro, or extra hot sauce if
desired.
