Spicy Asian Zucchini Noodles

This chilled ‘noodle’ salad packed with crunchy veggies features a creamy almond butter dressing with a spicy kick. Serves 6 as a side dish or 4 as an entree with your protein of choice.

INGREDIENTS

Salad

• 2 medium zucchini – cut into ‘noodles’ using a spiral cutter or vegetable peeler
• 1 large carrot – cut into ‘noodles’ using a spiral cutter or vegetable peeler
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup snow peas
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves, roughly chopped

Sauce

• 1/2 cup creamy almond butter (without added sugar)
• 2 Tbsp avocado oil (such as Primal Kitchen or Chosen Foods)
• 1 Tbsp toasted sesame oil (such as Chosen Foods)
• 1 clove garlic, finely minced
• 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
• Pinch of red pepper flakes or cayenne, to taste
• 1 Tbsp coconut aminos
• 1 Tbsp water
• Juice of 1/2 lime
• Lime wedges for serving

INSTRUCTIONS

1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter (aka ‘spriralizer’) or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.

Please visit therealfoodrds.com for full instructions.

Share this post