2 tablespoons fresh ginger peeled and sliced thickly
Dressing
2 tablespoons roasted almond butter
1 tablespoon water
1 teaspoon cold-pressed raw sesame oil
1 teaspoon raw apple cider vinegar
1 date mashed up
pinch of cayenne pepper
¼ teaspoon salt
Salad
1 zucchini peeled and julienned (around 4 cups)
1 cup mung bean sprouts rinsed well
¾ cup red cabbage sliced thinly
½ cup carrot shredded
1 red bell pepper sliced
¼ cup cilantro
2 tablespoons green onion thinly sliced
1 tablespoon sesame seeds
optional: 1 lime cut into wedges to serve with
optional: ¼ cup almonds chopped
DIRECTIONS:
Prawns
Heat the coconut oil in a skillet on the stove on medium high. Add in the lemongrass, jalapeno (without seeds for less heat), garlic and ginger and sautée for 1-2 minutes. Add in the prawns and sautée for 2-5 minutes, or until lightly pink. Only the prawns will go into the salad, the other ingredients are just to add layers of flavor during cooking.
Dressing
Whisk all the dressing ingredients together and set aside.
Salad
Assemble the salad in layers or jumble all together if you prefer. I like to place the zucchini (replacement for regular noodles) on the bottom and then stack the different colored vegetables, then drizzle the salad dressing on, then sprinkle the almonds, sesame seeds, and green onion. Lastly I evenly distribute the shrimp around the edge and put a big mound of cilantro on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/no-peanut-pad-thai-salad/