Asian Zucchini Noodle 'Salad'
2 large zucchini, washed, ends trimmed – cut into ‘noodles’ using a spiralizer or vegetable peeler
1 large carrot, washed, ends trimmed – cut into ‘noodles’ using a spiralizer or vegetable peeler
1/2 cup purple cabbage, thinly sliced
1/2 cup snow peas or sugar snap peas, thinly sliced
2 green onions, thinly sliced
1/4 cup cilantro leaves, chopped
1/2 cup creamy almond butter
2 Tbsp avocado oil (if you don't have avocado oil, you may substitute olive oil)
1 Tbsp toasted sesame oil
1 clove garlic, minced
1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
Pinch of red pepper flakes or cayenne, to taste
3 Tbsp coconut aminos
1 Tbsp water
Juice of 1 lime
Lime wedges for serving
Cut zucchini and carrots into spirals or ‘noodles’ using a spiralizer or vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.
Add purple cabbage, snow peas, green onions and cilantro. Toss lightly to mix then set aside.
In a small bowl, whisk together all of the sauce ingredients. This will be thick at first, but once you add it to the zucchini for a few minutes you’ll have the right consistency.
Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
Leftovers can be stored in a covered container in the fridge for up to two days.