• 1/4 head of purple cabbage shredded
• 1 zucchini spiralized
• 1 yellow squash peeled and spiralized
• 1/2 cup red onion sliced thinly
• 6 radishes sliced thinly
• 2 carrots sliced thinly
• 2 celery stalks sliced thinly
• 3 green onions sliced thinly
• 1/2 red pepper julienned
• 2 large mushroom caps or 10 medium portobello mushrooms
• 1 tbsp coconut oil
• black sesame seeds and sunflower seeds for garnish

Pad Thai Dressing

• 1 fl oz fresh ginger grated
• 3 cloves garlic
• 2 tbsp coconut amines
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1/3 cup water
• 1 lime juiced
• 1/2 cup cashew butter or sunflower butter