b'R AW T H A I raw, vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTspiralizerI N G R E D I E N T S This salad is a great example of a hearty, balanced, raw vegan dish, with proteinc Spicy Vegan Kimchi coming from the raw cashews and plenty of good fat from the coconut oil.(page 17)2 limes c coconut oil D I R E C T I O N S Rinse and dry the bok choy, remove the hard ends, and slice thin.2 medium carrots Peel the carrots and either grate or cut them into very small pieces. Cut the stem off of1 lb baby bok choy (4 heads) the zucchini and spiralize. Cut one lime into halves and the other into 4 wedges. If 2 c mung bean sprouts necessary, rinse the mung bean sprouts (be sure to use cold water).2 medium zucchinis In a large bowl, squeeze the juice of two lime halves and add the kimchi.1 c raw cashews Add the carrot, half of the mung bean sprouts, and the sliced bok choy. Toss to coat. Add the zucchini noodles and the coconut oil and toss to mix. The coconut oil will harden and stick to the noodles as it cools.Stack 1/4 of the mixture onto each plate, top with the remaining mung bean sprouts, and scatter the raw cashews around each plate. Top each with a lime wedge.N O T E Keeping the ingredients cold, especially the juiced limes, makes this dishmuch easier to put together. Once the coconut oil is added, the sauce should harden and stick to the zucchini noodles in a few seconds.48 summer'