Generally, I don't dig raw food. I find it hard to digest and truly, I just prefer the texture of slightly mushy cooked veggies. I am a toddler, apparently.
Great news, though: this isn't the case for everyone! If you can happily digest raw food and don't end up with a huge tummy ache, this bowl of dense, cruciferous veggies might be your new BFF: it's got the fill-you-up factor of Pad Thai, just no gluten-y noodles or overly-sweetened sauce to leave you feeling icky. (And I have to say, this raw bowl is really good -- even for a toddler like me.)
Making your own versions of takeout at home can be a great money-saver AND health-promoter: you get to control the amount of salt, sugar and additives you toss in (in the case of salt, think great quality, different varieties/ colours when you can; when it comes to the other two, think "I don't need to add those" and skip 'em).
The sauce coating your veggies and tofu here is 100% addiction-forming, so just watch yo'self (or, you know, put it on everything. Your call.) :)
Save time by chopping and shredding veggies in advance, or blending sauce in a big batch, then throw together throughout the week for quick lunches and dinners. Or breakfast. Hmm... interesting...
- 1/2 cup red cabbage
- 1 medium-small carrot
- 1/2 medium-small zucchini
- 2 green onions
- 1 cup bean sprouts
- 3 oz cubed tofu
- 4 tbsp cilantro
- 1/4 jalapeno pepper
- 2 tsp almond butter
- 2 tsp tahini
- 1 tsp tamari
- 1 tsp maple syrup
- 1 tsp minced garlic
- 1 tsp fresh ginger
- 1/4 lime
- 1 tbsp unsalted peanuts
- Thinly slice cabbage, carrots and zucchini into ¼” ribbons. Finely chop green onion, cilantro, and jalapeno, reserving 2 tbsp of each. Combine veggies in a large bowl.
- To the bowl, add bean sprouts and tofu. Set aside.
- In a food processor, combine almond butter, tahini, tamari, maple syrup, minced garlic, ginger, the juice of ¼ of the lime and 2 tsp water and blend until smooth. Add a little more water if needed to thin.
- Add sauce to bowl of veggies and gently toss to coat. Transfer to a serving plate.
- Coarsely chop peanuts and garnish dish with these, plus reserved green onion, cilantro and jalapeno to serve.
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