Thai Zoodle Salad with Cashew Dressing

Easy peasy Thai Zoodle Salad with Cashew Dressing that is so crunchy and flavorful! Such a fun and delicious low carb and gluten free recipe!

Today is so pretty out! I’m definitely busting out the shorts after a short winter hiatus. I used to think southern California was a shorts all year kind of place. I think for the most part, it can be. My salty east coast self would grumble from under my parka, “They don’t know cold.” But, after living here for almost a year, I have to say, this winter was a bit chilly!!

Thai Zoodle Salad with Cashew Dressing

Around November I tucked my shorts away and stuck to athlesiure wear capris until now. Welp, today the sun is out and so are my bare legs which I am suddenly very aware of. My legs are just so long. And now I have to shave all of them. And why do shorts seem so short?

I feel naked. I mean, I’ll get used to it in a couple days but I’m definitely in that, “Ohhh yeah this is what shorts feel like” season. 

Thai Zoodle Salad with Cashew Dressing

Meanwhile, I feel like I’m on a spiralizing kick! I’m not going to lie, zoodles have taken a back seat to spiralizing sweet potatoes. For me, sweet potatoes are so magical and can really be used any which way. I find zoodles need the most perfect sauce to soak up otherwise they can be kind of underwhelming.

Enter: this insanely delicious cashew soy dressing that I’m down to throw on EVERYTHING. Cashew butter is suuuch a fun change of pace from peanut or almond butter. I mean, it’s creamy and delicious, what’s not to love! If you don’t have cashew butter in, definitely feel free to switch up the nut butter. Almond butter is deeelish and never lasts too long in our house πŸ™‚

Thai Zoodle Salad with Cashew Dressing

But, without further adieu, let’s make some Thai Zoodle Salad with Cashew Dressing because this is the perfect warm weather lunch or dinner. It’s also be amazing if you throw some chicken or salmon on top. It’s so flavorful and I love LOVE the crunchiness. 

First, spiralize your zucchini and let it sit on a paper towel. Sprinkle with some sea salt and set aside.
Chop your de-stemmed kale and place it in a large bowl.

Thai Zoodle Salad with Cashew Dressing

Spiralize the cabbage on the no-noodle blade (blade A) to chop up the cabbage. Add the cabbage to a large bowl.

Remove the seeds from the pepper and slice it into long strips. Add it to the bowl.

Peel the carrots with a vegetable peeler. Then, continue to use the vegetable peeler to make long carrot ribbons. Add the ribbons into the bowl.

Cut the long stems off your broccolini (discard or keep, depending what you’re into these days) and cut them into desired sized florets. Add them to the bowl.

Chop your scallion, mint, cilantro, and cashews. Add them to the bowl.

In a jar with a lid, combine the cashew butter, soy sauce (or tamari), agave nectar, rice vinegar, and sesame oil. Put the lid on and shake it until completely combined. Pour it over your salad and toss.

Thai Zoodle Salad with Cashew Dressing

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Thai Zoodle Salad with Cashew Dressing

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 1x

Description

Easy peasy Thai Zoodle Salad with Cashew Dressing that is so crunchy and flavorful! Such a fun and delicious low carb and gluten free recipe!


Scale

Ingredients

  • 1 zucchini
  • 1 teaspoon sea salt
  • 12 leaves kale, de-stemed and chopped (1 cup)
  • 1/2 red cabbage (2 cups)
  • 1 red bell pepper
  • 2 carrots
  • 1 bunch broccolini (1 cup)
  • 1 scallion, chopped
  • 1 tablespoon mint, chopped
  • 2 tablespoons cilantro, chopped
  • 1/2 cup raw cashews, chopped
  • 3 tablespoons natural cashew butter
  • 3 tablespoons soy sauce (or tamari)
  • 1 tablespoon agave nectar
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 garlic clove, minced

Instructions

  1. First, spiralize your zucchini and let it sit on a paper towel.
  2. Sprinkle with some sea salt and set aside.
  3. Chop your de-stemmed kale and place it in a large bowl.
  4. Spiralize the cabbage on the no-noodle blade (blade A) to chop up the cabbage.
  5. Add the cabbage to a large bowl.
  6. Remove the seeds from the pepper and slice it into long strips.
  7. Add it to the bowl.
  8. Peel the carrots with a vegetable peeler.
  9. Then, continue to use the vegetable peeler to make long carrot ribbons.
  10. Add the ribbons into the bowl.
  11. Cut the long stems off your broccolini (discard or keep, depending what you like) and cut them into desired sized florets.
  12. Add them to the bowl.
  13. Chop your scallion, mint, cilantro, and cashews.
  14. Add them to the bowl.
  15. In a jar with a lid, combine the cashew butter, soy sauce (or tamari), agave nectar, rice vinegar, sesame oil, and minced garlic.
  16. Put the lid on and shake it until completely combined.
  17. Pour it over your salad and toss.


Notes

Serving: Calories 333; Fat 21.1g (Sat 4.1g); Protein 9.8g; Carb 30.4g (net carb 24.7g); Fiber 5.7g; Sodium 1295mg

 

Enjoy!! xo

Thai Zoodle Salad with Cashew Dressing