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Asian Zoodle Salad

Ingredients

Dressing

  • 1 Lime juiced
  • 2 T Extra Virgin Olive Oil
  • 3 T Coconut Aminos
  • 2 tsp Rice Vinegar
  • 1 clove Garlic
  • 1 inch Ginger
  • 1 tsp Honey
  • 2 tsp Sesame Oil
  • 1 pinch Red Pepper Flakes Add more to make it more spicy

Salad

  • 4 small Zucchini zoodled
  • 1 small Red Pepper
  • 2 stems Fresh Mint
  • 1 handful Fresh Cilantro
  • 1/4 cup Shredded Carrots
  • 2 T Cashews chopped

Instructions

  1. Mix together all the ingredients for the dressing in a small bowl and set aside. I use a microplane for the garlic and ginger

  2. Transform the zucchini into zoodles! I have a device to make my own zucchini noodles but if you don't, you can get zucchini noodles already made at the grocery store.

  3. Add a little EVOO to a pan and quickly sauté the zoodles. This only takes a minute or two. You don't want to cook them down too much. You still want them to have a lot of texture. You want to cook them enough to take the raw edge off of them. Transfer to a bowl.

  4. Chop the red pepper into small pieces and add to the zoodles.

  5. DON'T SKIP ON THE MINT! The fresh mint is what makes this dish so special.

  6. Chop the mint and cilantro and add to the zoodles

  7. Shred the carrots (or buy them already shredded) and add to the zoodles

  8. Rough chop the cashews and top the zoodles