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- 2 carrots, julienned
- 2 zucchini, julienned
- 1 red pepper, julienned
- 2 stalks celery, julienned
- 1 cup alfalfa sprouts
- ½ cup dried coconut
- 1 red chili, deseeded
- 1 stalk lemongrass
- juice of 1 lime
- ½ cup nama shoyu
- ½ cup sesame oil
Raw Pad Thai
1. For salad: Place all veggies in a large bowl. Sprinkle dried coconut over the veggies.
2. For dressing: Place all dressing ingredients in a blender. Blend until smooth.
3. Pour dressing over the veggies and mix until combine. Divide on plates and serve with lime.
Courtesy of Chef Darryl Pretorius
*This recipe has not been tested by the goop test kitchen.