Raw Vegan Coconut Pad Thai

• Coconut and Vegetable "Noodles":
• 2 Organic zucchini
• 3 Organic carrots
• 2 Young fresh coconut (meat)
• 1/4 Purple cabbage
• 1 handful Cilantro
• 1 Lime
• Bean sprouts
• Organic red pepper
• Organic cucumbers
• Purple cabbage, whole leaves
• Almond Tahini Sauce:
• 2 tablespoons Raw almond butter
• 2 tablespoons Raw organic tahini
• 2 tablespoons Lime juice
• 2 tablespoons Tamari
• 1 tablespoon Apple cider vinegar
• 1/2 tablespoon Raw organic honey
• 1/4 teaspoon Garlic, made into a paste
• 1 teaspoon Ginger, grated
• 1/2 tablespoon White miso
• 1 dash Sesame oil (optional)
• Red chilis, thinly sliced (optional)

1. Sauce: Whisk all ingredients together. Adjust seasoning as needed. Start with 1 tablespoon of fresh young coconut water first. Add more to thin out until desired consistency.
2. Vegetables: Optional for the zucchinis - salt zucchini for ~30 min before serving. Rinse and drain. This takes out the excess water.
3. Rinse and drain the pre-salted zucchini (if using).
4. Optional Topping: Curry-lime spiced cashews: Lightly toss raw cashews in sesame oil then toss with the mixed seasoning. Lightly toast all ingredients together in a pan on medium-low continuously rotating. Or roasted cashews in an oven for 350F for 5-10 minutes, rotating half way through. Add lime zest and/or juice to finished cashews.
5. Optional: Gently peel purple cabbage layers layer-by-layer. Whole leaves serve as an edible "cups"!!

coconut, zucchini, carrots, fresh coconut, purple cabbage, handful cilantro, lime, sprouts, red pepper, cucumbers, purple cabbage, tahini sauce, almond butter, tahini, lime juice, tamari, apple cider vinegar, honey, garlic, ginger, white miso, sesame oil, red chilis

Taken from food52.com/recipes/28385-raw-vegan-coconut-pad-thai (may not work)