Name: Thai Zucchini Noodle Salad With Curry-Lime Dressing
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; 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

Thai Zucchini Noodle Salad With Curry-Lime Dressing

By Jill Edwards, MS, CEP

(6)

Flavorful, crunchy and full of bright shredded vegetables. This zucchini noodle salad is perfect for lunches or a light summer meal.

Gluten Free Raw

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

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.