Crunchy Raw Pad Thai | Donna Hay

Ingredients

• 250g (8¾ oz) Chinese cabbage (about one-quarter of a cabbage), finely shredded
• 3 carrots, peeled and shredded (see Tips + Tricks )
• 2 zucchinis (courgettes), shredded (see Tips + Tricks )
• 2 long red chillies, seeds removed and shredded
• 4 green onions (scallions), shredded
• ⅔ cup (8g/¼ oz) coriander (cilantro) leaves
• ⅔ cup (10g/¼ oz) mint leaves
• ¾ cup (110g/4 oz) roasted salted cashews, roughly chopped
• lime wedges, to serve
• ⅓ cup (80g/2¾ oz) almond or cashew butter
• ¼ cup (60ml/2 fl oz) lime juice
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons coconut sugar
• 1 tablespoon finely grated ginger