The flavours in Thailand are so aromatic – the fragrant kaffir lime, the fresh coconut, the spicy chillis, the sweet mangos and the sour paw paw – it really is a delightful bombardment on your senses! This dish recreates those flavours with a raw freshness and a little less spice! This dish is free from gluten and is also vegan. You can find spiralizer in most homewares stores or online.
- 1 large zucchini, spiralised
- 1 large carrot, spiralised
- A dozen snow peas, finely sliced
- 2 radish, finely sliced
- 1 bunch of bok choy
- ½ a bunch of coriander, finely chopped
- 2 tablespoons of raw cashews, chopped
- 6 kaffir lime leaves
- ½ bunch of coriander
- ½ a red chilli
- 1 cup of coconut milk
- ¼ cup of soaked cashews, drained & rinsed
- 2 tablespoons of lime juice
- 1 teaspoon of coconut nectar
- 2 tablespoons of tamari
- 1-inch piece ginger, chopped
- 1 tablespoon of tahini
In a large bowl place your spiralized carrot and zucchini, chopped snow peas, radish and coriander. Mix the ingredients carefully by hand.
For the sauce, place all ingredients in a blender and then blend on high until the sauce is very smooth and creamy.
Pour the sauce into the bowl with the vegetables and use your hands to gently mix and massage the ingredients.
Take the bok choy and cut away the stems just leaving the leaves. Line two bowls with the leaves and then pile the vegetable noodles into the bowl.
Top with the cashews and extra coriander.
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