Thai Zucchini Noodle Salad With Curry-Lime Dressing
Flavorful, crunchy and full of bright shredded vegetables. This zucchini noodle salad is perfect for lunches or a light summer meal.
Gluten Free
Raw
All of our recipes are oil free and vegan.
What You'll Need
1 large carrot
4 medium zucchini
½ cup unsalted raw cashews, roughly chopped
1 Tbsp black sesame seeds
½ cup fresh cilantro, roughly chopped
DRESSING INGREDIENTS
¼ cup nut butter (I used cashew butter, but peanut or almond will work too)
3 Tbsp tamari (or soy sauce)
1 Tbsp raw agave nectar
1 Tbsp fresh ginger, grated
1-2 garlic cloves, minced
1 Tbsp lime juice
1 Tbsp Thai curry paste
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How to Make It
1 Spiralize the zucchini and carrot, set aside.
2 Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
3 Pour the dressing over the noodles, add all ingredients, and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.
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