Raw Pad Thai

• 2 zucchinis mediums, washed and ends trimmed
• 1 large carrot washed and ends trimmed
• 1/2 cup red onion thinly sliced
• 1/2 yellow pepper each red and, thinly sliced
• 1 cup white cabbage or slivered red
• 1 green apple julienned
• 3/4 cup cauliflower finely chopped
• 3 tablespoons shredded coconut or grated
• 3 tablespoons pure maple syrup or agave nectar
• 2 tablespoons juice
• 1 lemon
• 2 cloves garlic smalls, minced
• 4 dates dry unsweetened, soaked room temperature water for 2 hours*
• 1/4 cup tamari sauce
• 1 inch ginger piece of, peeled and minced
• 1/2 teaspoon salt or less, to taste
• 1/4 teaspoon cayenne
• 1/2 cup almond butter natural
• 1 cup water to thin the sauce

1. To create the "noodles," peel the zucchini lengthwise with a carrot peeler, rotating it as you go, to create long, thin strips that can serve as your rice noodles. Arrange these on a large platter.
2. Repeat the motion with the carrot to create long strips, or simply grate it if you prefer. Place the carrot, onion, peppers, cabbage, apple and cauliflower in a large bowl.
3. In a blender, combine all sauce ingredients and 2 Tbsp to 1/4 cup (60 ml) of the water. Blend to combine, then test thickness. If the sauce is too thick, add more water, a little at a time, until desired consistency is reached.
4. Pour the sauce over the vegetables in the bowl and toss to combine well. Spoon the veggie mixture over the zucchini "noodles," then sprinkle with the coconut.

carrot washed, red onion, yellow pepper, white cabbage, apple, cauliflower, shredded coconut, maple syrup, juice, lemon, garlic smalls, dates, tamari sauce, ginger, salt, cayenne, almond butter, water

Taken from www.yummly.com/recipe/Raw-Pad-Thai-1672328 (may not work)