Raw Pad Thai by Emily

2 zucchini
2 carrots
1 head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
1/2 cup bean sprouts
3/4 cup raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon organic soy sauce (Braggs, Nama Shoyu)
1 tablespoon unpasteurized miso (optional)
1 clove garlic, minced
1/4 teaspoon cayenne pepper
cilantro
lime
green onions
chopped peanuts or cashews

1. Slice zucchinis lengthwise with a vegetable peeler to create long, thin "noodles" and place on individual plates.
2. Slice carrots into long strips with vegetable peeler similar to zucchini.
3. Combine carrots, cabage, red bell pepper and bean sprouts in a large bowl.
4. Whisk together almond butter, orange juice, honey, ginger, soy sauce, miso, garlic and cayenne pepper in a bowl.
5. Pour half of sauce into cabbage mixture and toss to coat.
6. Top zucchini noodles with cabbage mixture. Pour remaining sauce on top.
7. Sprinkle cilantro, lime, green onions, chopped peanuts on top!