Vegan Pad Thai

Ingredients

1 cup
green cabbage (shredded)
1 cup
zucchini (shredded)
1 cup
young coconut (shredded )
1⁄2 cup
red pepper (julienne-cut)
1
scallion (bias-cut )
1⁄2 cup
cherry tomatoes (cut in half)
40
Thai basil leaves
2 tablespoons
cilantro (chopped)
1 cup
coconut milk
1⁄2 cup
raw almond butter
1 teaspoon
jalapeno pepper (minced)
1 tablespoon
ginger (minced)
2 tablespoons
tamari
1 teaspoon
red miso
1 teaspoon
garlic (minced)
2 teaspoons
dates (chopped)
1⁄8 teaspoon
cayenne pepper
Yields:
servings

Instructions

Combine all shredded and chopped vegetables in a bowl. Prepare dressing in a food processor and mix into vegetable ‘noodles’.  

Dietary Preferences: