4 medium zucchini, shaved into very thin ribbons with a vegetable peeler, cut into matchsticks, or spiralized
4 medium carrots, shaved into thin ribbons with a vegetable peeler, cut into matchsticks, or spiralized
1 cup shredded red cabbage
2 cups small broccoli florets
1 red bell pepper, cut into ¼-inch slices
1 cup fresh bean sprouts
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh basil
¼ cup roughly chopped fresh mint
1 small bunch scallions, cut into ¼ inch slices
1 small jalapeño, minced
¼ cup finely chopped raw cashews, for topping
Pad Thai Sauce
¼ cup raw tahini
½ cup fresh orange juice
2 tablespoons lime juice
¼ cup date paste
¼ cup tamari or Bragg’s Liquid Aminos
3 tablespoons finely minced ginger
1 medium clove garlic, minced
¼ cup tamarind paste, optional
Instructions
Arrange the zucchini, carrots, red cabbage, broccoli florets, red bell pepper, bean sprouts, cilantro, basil, mint, scallions, and jalapeño on 4 dinner plates or large shallow bowls. Sprinkle with the cashews.
In a blender, combine the tahini, orange juice, lime juice, date paste, tamari, ginger, garlic, and tamarind paste, if using. Blend the ingredients until fully combined and creamy, about 1 minute.
Evenly drizzle the sauce over the vegetables and serve immediately.