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Day 15 Lunch: Raw Pad Thai with a Spicy peanut sauce

3/15/2018

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Picture
Ingredients
  • 3 medium yellow squash – peeled and spiralized
  • 3 medium carrots – peeled and spiralized
  • 1 cup of coarsely chopped red cabbage
  • 1/2 cup of coarsely chopped cilantro
  • 1/2 cup of bean sprouts (blanched)
  • 1/2 cup of micro green sprouts (blanched)
  • For the Chili Peanut Sauce:
  • 3 tablespoons of natural peanut butter
  • 1 tablespoon of chili paste
  • 3 tablespoons of low sodium soy sauce
  • 3 to 4 tablespoons of water
Instructions
  1. Blanch the sprouts in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.
  2. Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the chili peanut sauce to coat.
  3. To make the sauce:
  4. Whisk the peanut butter chili paste, soy sauce, and water in a small bowl with a fork until fully blended and creamy.
  5. Enjoy!
Recipe: www.veganosity.com/raw-super-sproutspad-thai-with-spicy-peanut-sauce/
Source: Veganosity
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