Pad Thai Salad with Spicy Tahini Dressing

As you know for the past two weeks I have been trying to incorporate more raw and gluten-free foods into my diet, and everything that I have made so far has been really flavorful and has great texture.  Also, I have cut down on using salt and processed oils--actually, I've cut out a lot of the processed stuff.  I never realized but when you cook food you lose a lot of the natural flavors and you have to make up for it by adding a bunch of additives.  Anyway, I still enjoy cooking food and will continue to do so, but adding more raw and unprocessed foods to my diet has been a real eye opener.  And I feel a lot healthier too!

Spicy Tahini Dressing:

1/4 cup sun-dried tomatoes, soaked for 20 minutes, drained
1/4 cup Medjool dates, pitted and soaked for 20 minutes, drained
2 tbsp tahini paste
2 tbsp Nama Shoyu or (Tamari sauce, gluten-free)
1 tsp grated fresh ginger root
1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes
1 tsp sesame oil (optional, omit if you want oil-free)
Juice of two limes
1-1 1/4 cup filtered water (to desired consistency)
Sea salt and black pepper to taste

Method:

• Add all ingredients (except salt and pepper) to a food processor or blender and blend until smooth.
• Season with salt and pepper to taste.

Salad Ingredients:

2 medium green zucchini
2 medium yellow zucchini
1/2 lb daikon radish, peeled
1/2 lb jicama, peeled
1 large carrot, peeled
1 red bell pepper, cored and seeds removed, thinly sliced
1/2 cup snow peas, stems removed, thinly sliced
1 cup mung bean sprouts
2 scallions, sliced on a bias
1/4 cup chopped fresh basil leaves
1/4 cup cilantro leaves
1/4 cup chopped raw cashews

Method:

• Using a mandolin or by hand, slice zucchini, radish, jicama, and carrot into thin strips and set aside in separate bowls
• Prep all other vegetables and set aside.
• You can either stack all the ingredients on a plate and serve with the dressing on the side, or you can toss it all together with the dressing and serve immediately.
• Garnish with scallions, basil, cilantro and cashews.