CRUNCHY RAW PAD THAI

SERVES 4

● 250g Chinese cabbage (about one-quarter of a cabbage), finely shredded

● 3 carrots, peeled and shredded (see cook’s notes)

● 2 courgettes, shredded (see cook’s notes)

● 2 long red chillies, seeds removed and shredded

● 4 spring onions, shredded

● 8g coriander leaves

● 10g mint leaves

● 110g roasted salted cashews, roughly chopped

● Lime wedges, to serve

PAD THAI DRESSING

● 80g almond or cashew butter

● 60ml lime juice

● 2tbsp soy sauce or coconut aminos

● 2tbsp coconut sugar

● 1tbsp finely grated ginger

1 Place the cabbage, carrot, courgette, chilli and half the onion in a large bowl. Add the coriander and mint and toss to combine.

2 To make the pad Thai dressing, place the almond butter, lime juice, soy sauce, sugar and ginger in a medium bowl and whisk to combine.

3 Divide the raw pad Thai between serving bowls and sprinkle with the cashews and remaining onion. Top with the dressing and serve with lime wedges.

Cook’s notes

I’ve used a julienne peeler to shred the carrot and courgette, but if you don’t have one, you can use a regular peeler to make thicker vegetable ribbons. If you’d like to add something extra to your own personal bowl of raw veggie pad Thai, there are lots of options to choose from. You could throw in some cooked rice noodles, add 100g crispy-fried firm tofu, shred 120g cooked chicken into your bowl or even stir through 120g seared salmon – just flake it into large pieces.

‘CREATE VEGETABLE RIBBONS BY USING A JULIENNE PEELER’