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
  • 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.) the onions and cabbage.
  • In a large mixing bowl, whisk all the iingredients 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.

 

 

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