We’re thrilled to share this early recipe from our December cookbook, Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health & Happiness. If you like what you see here, the book is now available for pre-order! Here’s where you can find it:
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Triple Noodle Power Pad Thai
Serves 2 | 30 minutes or less
Oodles of raw zucchini, jicama, and carrot noodles are tossed in a nutty, tangy, and slightly sweet tahini-lime dressing and topped with a rainbow of vegetables and a trio of seeds. This is a simple, light, and refreshing meal that teeters between salad and noodle territory. If you want to increase the heartiness of this dish, substitute 6–8 ounces of rice noodles for the raw vegetable noodles. Simply cook the noodles until al dente, toss them in the dressing, and top with the vegetables and seeds.
RAW VEGETABLE NOODLES
2 medium zucchini, trimmed
1 medium jicama root, peeled, or 1 large seedless hothouse or “English” cucumber, trimmed and peeled
1 large carrot, trimmed and peeled
1/4 cup runny tahini
2 tablespoons fresh lime juice
1 1/2 tablespoons reduced-sodium tamari*
1 tablespoon toasted sesame oil 1 tablespoon pure maple syrup 1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 cup thinly sliced purple cabbage
1 small red bell pepper, cored, seeded, and julienned
4 scallions, trimmed and sliced into matchsticks
1/4 cup fresh cilantro, stemmed and chopped
2 tablespoons raw shelled sunflower seeds
1 tablespoon shelled hemp seeds
1 tablespoon sesame seeds
1 small lime, cut into wedges
For the Raw Vegetable Noodles
Use a spiralizer to spiralize the vegetables into noodles. Alternatively, use a vegetable peeler to shave the vegetables into long, ribbonlike strips.
For the Tahini-Lime Dressing
In a small mixing bowl, vigorously whisk together the tahini, lime juice, tamari, sesame oil, maple syrup, apple cider vinegar, and garlic until emulsified.
Divide the noodles between 2 bowls. Drizzle with as much of the dressing as desired, and top with the purple cabbage, red pepper, scallions, cilantro, and a generous sprinkling of the seeds (sunflower, hemp, and sesame). Garnish with the lime wedges.
No Soy? No Problem | To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.
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This looks absolutely delicious! Perfect for the crazy hot weather we’ve been having in my area. I love all the colors — it’s an antioxidant powerhouse.