Raw pad thai.

CHEF'S NOTE: This is from the lovely Vegangela - http://www.vegangela.com.  And it was SO FREAKING GOOD.

• 2 medium zucchinis
• 2 large carrots
• 2 green onions, chopped
• 1 cup shredded purple cabbage
• 1 cup cauliflower florets
• 1 cup mung bean sprouts or radish sprouts (spicy) (optional)
• 1/2 cup crushed peanuts (optional)
• 1/2 cup chopped fresh coriander/cilantro (optional)
• Sauce
• 1/4 cup tahini
• 1/4 cup almond butter (or cashew butter, or a blend of both)
• 2 tbsp lime or lemon juice
• 1/4 cup tamari (select a wheat free version for gluten-free diets)
• 2 tbsp agave (or maple syrup)
• 1/2 tsp garlic, minced
• 1 tsp ginger root, grated

Instructions

1. Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
2. Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
3. Pour the sauce over the vegetables and toss.