Veggies & peanut sauce
I attended a vegan comedy event in NYC on Saturday. The speakers were interesting, the comedians made me chuckle. I’m not the biggest fan of raw food but I sampled one dish that was so good, I had to try to make it at home on my own. This is what I came up with.
The food enthusiasts there called it a “raw vegetable pad Thai”. When I created it, it turned into a mash up between cold sesame noodles with peanut sauce and Asian cole slaw. It worked. Crispy,, crunchy, colorful and totally yummy! Here’s the recipe I came up with. Feel free to modify it, add some cellophane noodles or mung bean sprouts or anything else that strikes your fancy.
Shredded Veggies & Peanut Sauce
serves 2
Ingredients
- 1 zucchini
- 2 medium carrots
- 1 cup shredded purple cabbage
- ½ cup crushed peanuts
- ½ cup chopped fresh cilantro
Sauce
- ¼ cup tahini
- ¼ cup peanut butter (or almond butter, or a blend of both)
- juice of 1 lime
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- 1/2 small garlic clove, minced
- 1 tsp ginger root, grated
Procedure:
- Use a food processor or mandolin or vegetable peelerto create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the sliced red cabbage.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the vegetables and toss.
- Enjoy!
