Coconut "Pad Thai" Salad

Right off the bat I should say that this is NOT a Pad Thai recipe, but a salad recipe based on the flavors of Pad Thai. Ribbons of cabbage, carrots, zucchini and cucumber stand in for noodles in this version of the popular Thai dish. I used this recipe to trick my boyfriend into thinking we were having Pad Thai for dinner when I really wanted a salad. Upon giving him his plate he was skeptical but after sampling a bite he devoured the huge bowl full. Additionally, this recipe may seem dauntingly laborious, but it's not and the sauce and vinaigrette can be made ahead of time. 

Ingredients:

Almond-Chile Sauce

• 1/2 cup Justin's raw Almond butter with honey or maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp gluten-free soy sauce (Tamari)
• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 tbsp crushed miniature Thai chiles with seeds
• 1 to 2 tbsp water

Tamarind Vinaigrette

• 5 oz tamarind paste
• 4 tbsp pure maple syrup
• 4 tbsp gluten-free soy sauce
• 4 tbsp extra-virgin olive oil
• 2 tsp minced peeled fresh ginger

Pad Thai Salad

• 1 cup (packed) very thinly sliced Napa cabbage
• 1/2 cup chopped fresh cilantro
• 1 tsp fresh lime juice
• 1/2 cup coconut flakes
• 1 1/2 cups matchstick-size strips peeled carrots
• 1 cup matchstick-size strips zucchini
• 1 cup mung bean sprouts
• 1/2 cup matchstick-strips seeded English hothouse cucumber
• 1/4 cup silvered fresh basil

Preparation:

For Almond-Chile Sauce
Combine all ingredients except water in a blender or processor. Puree until smooth. Thin with water by tablespoonfuls as desired. Season sauce to taste with salt and pepper.

For Tamarind Vinaigrette
Combine all ingredients in a small bowl and whisk until smooth. Season with salt and pepper.

For "Pad Thai" Salad
Combine cabbage, cilantro, and lime juice in a small bowl; toss to coat. Sprinkle with salt and let stand for 30 minutes.

Combine carrots, zucchini, bean sprouts, cucumber, and basil in a large bowl. Toss with just enough almond-chile sauce to coat lightly.

Arrange cabbage mixture on each plate. Top with coconut flakes and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

Adapted from Bon Appetit Sept. 2003 by chef Roxanne Klein