Raw Pad Thai Noodle Salad

Ingredients:

Dressing:
1 Cup Orange Juice, Freshly Juiced
2/3 Cup Fresh Coconut Meat
1/2 Cup Cilantro
2/3 Cup Chopped Scallions (reserve some for a topping)
1 1/2 Tbsp. Raw Tahini
3/4 Cup Raw Cashews (roasted and lightly salted is fine too)
7 Sage Leaves
2 Quarter sized pieces Ginger

Noodles:
4 Cups Spiral Zucchini (approx. 3)
3/4 Cup Shredded Carrot
1 Red Pepper, cut into thin strips
3 Tbsp. Lemon Juice

Topping:
1/2 Medium Jicama, sliced into matchsticks
Chives or more scallions leftover from the dressing
Radish Sprouts
Cashews
Avacado Slices (optional)
Celtic Sea Salt and Pepper to taste

Place the zucchini noodles into a bowl and squeeze 3 Tbsp. of lemmon Juice over it and massage it. Let this marinate while you make the sauce.

Blend the Orange Juice, Coconut Meat, Raw Tahini, Ginger and the Cashews until creamy. Then add the cilantro, scallions and sage leaves and blend until incorperated but not completely creamed. Your dressing will be slightly green with little specs of herbs, this is perfect.

Add the carrot and red pepper to your noodles and toss well. Place a bed of spinach on a plate, top with the veggie noodles and then a few dollops of the dressing, then top with matchstick jicama, chives, radish sprouts, cashews and celtic sea salt and fresh cracked pepper. When ready to eat up, just toss all the ingredients until all the vegetables are coated in dressing. YUM!

I love the World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer. I purchased mine here.

Here is my favorite way to cut the red pepper into thin strips. Cut out the center of the red pepper and throw it away.  Cut off the white parts. Next, cut off the bottom and then cut the center piece in half, lay the halves flat and then slice it thinly from right to left with your left hand securing the pepper flat.

This looks like a lot of ingredients! But it's worth it. I added a little bit of pine nuts to this batch.  

Here are the veggies sitting to marinate with the lemon juice.

I find it best to cut the zucchini in halves and then I get really beautiful noodles when I spiralize them. See that little jar of coconut meat? I find it works really well to open several coconuts at once and then store the coconut in the coconut water in mason jars. It works beautifully. I got this coconut for $2.50 at Sunflower Market. The trick is to find a coconut with a tan bottom (tee hee!) NOT PINK. If it's pink it has gone bad. Do you see the Jicama in the upper left-hand picture? Jicama gives this salad a wonderful light crunch. It has been called the Mexican Potato. If you have never tried a Jicama before, well, you just have to! It's light, sweet, peppery and kind of tastes like a mild apple.