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

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