By The Toasted Pine Nut
Zoodle Salad with Cashew Dressing
17 steps
Prep:15min
Easy peasy Zoodle Salad with Cashew Dressing that is so crunchy and flavorful! Such a fun and delicious low carb and gluten free recipe!
Updated at: Sun, 17 Nov 2024 01:34:02 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
1zucchini
1 teaspoonsea salt
1 cupkale
de-stemed and chopped
0.5red cabbage
1red bell pepper
2carrots
1 cupbroccolini
1scallion
chopped
1 tablespoonmint
chopped
2 tablespoonscilantro
chopped
½ cupraw cashews
chopped
3 tablespoonsnatural cashew butter
3 tablespoonssoy sauce
or tamari
1 tablespoonagave nectar
½ tablespoonrice vinegar
½ tablespoonsesame oil
1garlic clove
minced
Instructions
Step 1
First, spiralize your zucchini and let it sit on a paper towel.
Step 2
Sprinkle with some sea salt and set aside.
Step 3
Chop your de-stemmed kale and place it in a large bowl.
Step 4
Spiralize the cabbage on the no-noodle blade (blade A) to chop up the cabbage.
Step 5
Add the cabbage to a large bowl.
Step 6
Remove the seeds from the pepper and slice it into long strips.
Step 7
Add it to the bowl.
Step 8
Peel the carrots with a vegetable peeler.
Step 9
Then, continue to use the vegetable peeler to make long carrot ribbons.
Step 10
Add the ribbons into the bowl.
Step 11
Cut the long stems off your broccolini (discard or keep, depending what you like) and cut them into desired sized florets.
Step 12
Add them to the bowl.
Step 13
Chop your scallion, mint, cilantro, and cashews.
Step 14
Add them to the bowl.
Step 15
In a jar with a lid, combine the cashew butter, soy sauce (or tamari), agave nectar, rice vinegar, sesame oil, and minced garlic.
Step 16
Put the lid on and shake it until completely combined.
Step 17
Pour it over your salad and toss.
View on The Toasted Pine Nut
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
