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

By Jill Edwards, MS, CEP

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.

I made this!

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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.