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.
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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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