Zucchini Salad with Spicy Sauce (Print)
A cool and crunchy spiralized veggie dish, paired with a creamy almond dressing—a light treat for warm days.
# Ingredients:
→ Vegetables
01 -
2 big zucchini, turned into noodles using a spiralizer
02 -
Slice 1 carrot into thin strands using a peeler or spiralizer
03 -
Half a cup of thin red cabbage slices
04 -
Use half a cup of snow peas or sugar snap peas, sliced thin
05 -
2 green onions, chopped finely
06 -
1/4 cup fresh cilantro, roughly chopped
→ Sauce
07 -
1/2 cup creamy almond butter with no sweeteners
08 -
2 tablespoons of avocado or olive oil
09 -
1 spoon of toasted sesame oil
10 -
1 minced clove of garlic
11 -
1 teaspoon of freshly grated ginger
12 -
Small pinch of cayenne or red pepper flakes
13 -
3 tablespoons of coconut aminos
14 -
1 tablespoon of water
15 -
Juice from 1 lime, plus some wedges for serving
# Steps:
01 -
Turn zucchini and carrots into noodles with a spiralizer or slice into ribbons with a peeler. Drop them into a large mixing bowl.
02 -
Add chopped cabbage, snow peas, green onions, and cilantro to the zucchini noodle bowl. Toss it all gently.
03 -
Stir together almond butter, oils, garlic, ginger, cayenne, coconut aminos, water, and lime juice in a small bowl.
04 -
Pour the sauce over your veggies, mix it all up evenly, sprinkle more cilantro on top, and serve with lime wedges on the side.
# Notes:
01 -
Leftovers can be stored in your fridge for two days.
02 -
The sauce will get thinner as zucchini lets out its natural water.