Zucchini Noodle Salad with Spicy Almond Dressing
Servings: 2 -3 entree salads, 4-6 side salads
Ingredients
- 2 8 ” zucchini spiralized or julienned (about 3 cups zucchini noodles)
- 1 medium carrot spiralized or julienned (about 2 cups carrot noodles)
- 1 cup very thinly sliced red onion about 1 small red onion
- 2 cups thinly sliced green cabbage
- ½ packed cup fresh cilantro leaves roughly chopped
- ¼ cup chopped raw almonds
- Lime wedges for serving optional
- For the dressing:
- ¼ cup smooth almond butter
- 1 large clove garlic grated
- Zest of 1 small lime
- 1½ tablespoons unseasoned rice vinegar
- 1 tablespoon Sriracha
- 1½ teaspoons soy sauce
- 1 teaspoon honey Vegans can obviously sub agave or maple syrup.
- 2 tablespoons water
Instructions
- Start by prepping all the vegetables. Spiralize the zucchinis and carrot using the blade that makes spaggheti-sized strands. Pat the zucchini noodles dry with paper towels to absorb any excess moisture. (If you don’t have a spiralizer or julienne peeler, don’t panic. You can either shave your zucchinis and carrot with a vegetable peeler or slice them into matchsticks with your chef’s knife.) Thinly slice the onions and cabbage.
- In a large mixing bowl, whisk all the ingredients for the dressing.
- Add the vegetables and cilantro to the bowl with thte dressing and toss to coat.
- Divide the salad among plates or bowls. Garnish with chopped almonds and plenty of lime wedges, and serve immediately.
Notes
If you're preparing the salad in advance, wait to add the vegetables to the dressing until just before serving. (The zucchini noodles will release some water and get a little soggy if pre-dressed.)