2 8” zucchinispiralized or julienned (about 3 cups zucchini noodles)
1medium carrotspiralized or julienned (about 2 cups carrot noodles)
1cupvery thinly sliced red onionabout 1 small red onion
2cupsthinly sliced green cabbage
½packed cup fresh cilantro leavesroughly chopped
¼cupchopped raw almonds
Lime wedges for servingoptional
For the dressing:
¼cupsmooth almond butter
1large clove garlicgrated
Zest of 1 small lime
1½tablespoonsunseasoned rice vinegar
1teaspoonhoneyVegans can obviously sub agave or maple syrup.
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.