Yields: 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.