Рецепт Peanut Sauce With Veggies with Noodles
I served this tasty dish over bean thread noodles. If you want to keep the dish 100 percent raw, use kelp or zucchini noodles. W loves bean thread noodles, especially in winter. This was yummy! It's all about choice, so you are free to serve this dish however you prefer. The sauce is super yum!
Thanks to The Sunny Raw Kitchen I thew together this tasty dish, with just a few minor changes.
- "Peanut" Sauce
- 3 Tbsp almond butter2 Tbsp tahini
- 2 garlic cloves, crushed
- 2 1/2 Tbsp lime juice
- 1 Tbsp nama shoyu (or tamari)
- 1 Tbsp raw sesame or coconut oil
- 1 Tbsp olive oil
- 1/2 Tbsp grated fresh ginger root
- 1/2 tsp sea salt
- 1/4 - 1/2 tsp red pepper flakes (depending on how hot you like it)
- 1 1/2 Medjool dates (or your preferred sweetener to taste)
- 1/4 cup water (or more, as needed)
- Mix until smooth. If necessary, add more water until desired consistency is reached.
- Veggies
- 1 cup carrot, grated
- 3 scallions, sliced
- 1 cup celery, chopped
- 1/2 cup red pepper, finely chopped (optional)
Place veggies in a large bowl, mix in sauce and let marinate for 30 to 60 minutes. Other veggies of your preference may be substituted.
If using bean thread noodles: Boil bean thread noodles for 3-5 minutes. Rinse and drain. Add veggie/sauce mixture and mix well. Garnish with raw sesame seeds, nama shoyu and grated carrots.
If using kelp noodles, they need to be soaked in warm lemon or lime water while your veggies are marinating. Or you can marinate the veggies in the sauce for 30 min, add to kelp noddles, mix well, and let sit for at least 30 minutes to soften.
Thanks Carmella. That was delicious!!!