I know what you’re thinking ‘Sarah that looks WAY to healthy’ and I have to admit that the first time I tried this recipe I thought for sure it was going to a little boring. Trust me, this is far from boring and easily one of my fave mid-week meals to chuck together. It makes so much too so you can pop leftovers in containers for lunches too!
1 red capsicum sliced thinly
3-4 zuchinis, spiralised into noodle
1 carrot sliced thinly
1/4 purple cabbage sliced thinly
2 spring onions
lime to serve
generous handful of almonds or cashews roughly chopped to serve
a bag of bean sprouts to serve
1/4 cup coconut milk
1 tablespoon of olive oil
1/4 of soy sauce (wheat-free is best)
2 tablespoons of lemon juice
2 garlic cloves minced
1 chilli finely chopped
1 teaspoon of grated ginger
1. First off you want to prepare all of those veggies how I’ve listed them above. It’s the most time consuming bit promise! Once that’s done combine the capsicum, spring onion, zucchini, carrot and cabbage in a large bowl. Toss to combine.
2. Combine all the dressing ingredients in a bowl and whisk to combine well.
3. Pour dressing over the veggies and give it all a good toss together.
4. Serve with the bean sprouts, nuts and lime!
If you are going to store for leftovers I recommend leaving the dressing and nuts separate because otherwise things can go a little soggy.
Have you tried Raw Pad Thai?
I'm a retail manager by day and a blogger by night aiming to bring you the newest beauty, fashion and lifestyle news. More Than Adored was created to help beauty lovers, like myself, make informed decisions when it comes to buying new goodies.