Raw Pad Thai

Health Highlights

Ingredients

1/4 cup	Almond butter (dressing)
1 tbsp minced	Ginger root (dressing)
1 clove(s)	Garlic (dressing)
1 whole lime(s)	Lime juice (fresh) (dressing)
1 dash	Red pepper flakes (to taste, dressing)
1/2 tsp	Maple syrup (dressing)
1/4 cup	Tahini (dressing)
1 medium	Carrots
2 small	Zucchini
1 cup	Bean sprouts
1/2 medium pepper(s)	Red bell pepper (chopped)
1 cup	Red cabbage (thinly sliced)
1/2 cup	Green onion (thinly sliced)
1 cup	Cilantro (coriander) (chopped)
1 mango	Mango (peeled and chopped)
5 almond	Almonds, raw

Make zucchini and carrot “noodles” with spiralizer or julienned.
Thinly slice 1 cup of red cabbage. Thinly slice red pepper. Add cilantro, onion, mango, and bean sprouts to chopped veggies. Mix all vegetables in a bowl.
Make the dressing by whisking together all dressing ingredients and then drizzle on top of vegetables.
Top with almonds and a lime wedge.

Calories 562

Calories from fat 315

Calories from saturated fat 34

Total Fat 35 g

Saturated Fat 3.8 g

Trans Fat 0 g

Polyunsaturated Fat 11.4 g

Monounsaturated Fat 16.9 g

Cholesterol 0

Sodium 67 mg

Potassium 1583 mg

Total Carbohydrate 48 g

Dietary Fiber 12.1 g

Sugars 25.7 g

Protein 19.7 g