RAW PAD THAI

INGREDIENTS

1 large carrot (grated) 
1/2 red cabbage (shredded) 
300g kelp noodles
2 spring onions (finely sliced)
1/2 cup toasted cashews (crushed)

Sauce 
1 garlic clove
2 Medjool dates
1cm ginger
3 tbsp tamari
3 tbsp almond butter
1/2 tsp chilli (more or less to taste)

RECIPE

  1. For the sauce, blend all if the ingredients together
  2. Soak the kelp noodles in warm water for about 10 mins then drain off the water
  3. Toss the shredded ingredients and kelp noodles with the sauce, sprinkle with toasted cashews and spring onions and serve