Updated: May 28
Prep time: 15 min Cooking time: 0 min
2 cups zucchini noodles
1/2 cup red green cabbage, thinly sliced
1/2 cup green cabbage, thinly sliced
1 large carrot, finely julienned
1/4 cup cilantro leaves, roughly chopped
1/4 cup mint leaves, roughly torn
Creamy sesame dressing:
4 tablespoons tahini paste
Juice of 1 lime
2 tablespoons water
1 tablespoon gluten-free tamari or coconut aminos
1 tablespoon cashew or almond butter
1/8 tsp pepper
2 tablespoons toasted cashews, chopped
2 teaspoons toasted sesame seeds
2 wedges lime
The ingredients in this salad are intended to be raw. However, if you prefer to cook your zucchini noodles slightly, microwave for 2 minutes or until desired tenderness. Drain excess water.
Mix all the salad ingredients together, then set aside.
To make the creamy sesame dressing, whisk the ingredients together in a bowl.
Top the zoodle salad with creamy sesame dressing, cashews, sesame seeds, and lime wedges.
Recipe inspired by Kim Floresca