I could not resist naming this dish after my Irish roots. Ok I lie slightly. I made this dish for the Purple Valley Ashtanga Yoga YouTube channel. We had run out of red cabbage in the kitchen that day and all that was left was white cabbage. The final dish looked like the Irish flag and I renamed it Raw Paddy Thai. Red cabbage is visually very appealing and you can replace it for the white cabbage and leave out the paddy.
When slicing the zucchini either use a spiralizer if you have one or else a good quality vegetable peeler will do the trick. If you don’t live in the tropics and cannot find fresh coconuts fear not you can use some extra desiccated coconut and a bottle of coconut water instead.
Raw Paddy Thai
Makes 4 servings
Takes 45 minutes plus possible time in A & E
4 regular carrots, peeled & grated
2 small courgette, spiralized
1 small red cabbage, mandolined
2 young coconuts, water & meat (1/3 cup desiccated coconut plus 2 cups coconut water)
½ cup freshly grated/desiccated coconut
3/4 cup raw almonds, chopped
3 spring onions, sliced at an angle
2 T freshly grated gingerroot
2 garlic cloves, minced
1/2 cup fresh coriander, chopped
1/4 cup fresh basil, torn
2 T raw honey
2 limes freshly squeezed
1 T raw white miso
1 t Braggs unpasteurised apple cider vinegar
1 small dried red chilli, finely chopped
Pinch of Himalayan rock salt
Time to get out your hacksaw. Be super careful. I would advise to watch a youtube video on how to open coconuts. The young green ones are the easiest to manage. Once you get back from the A & E pour out the water from the coconuts and break them open in half. Scrape out their meat by turning a tablespoon upside down and sliding it in between the flesh and the husk. Next slice the meat into long strips resembling noodles. Next using a mandoline carefully slice the red cabbage as thinly as possible, spiralize the zucchini and grate the carrots.
Blitz the raw almonds in a high-powered food processor until they resemble a fine powder. Now add the coconut water, ginger, garlic, apple cider vinegar, miso, lime juice, raw honey, chilli and salt and process until the sauce is smooth. In a large bowl mix together the vegetables and coconut noodles and pour the sauce on top. Massage and coat all the vegetables with the dressing. Mix in most of the grated coconut, coriander, spring onion and basil. Mix again. Now pile high and garnish with some chopped almonds, spring onions, coriander and grated coconut. Koppunka!
Check out more from Tara-Lee on her magazine page!