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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