Zoodle salad with cashew dressing it loaded with veggies, loaded with flavor, and so easy to make! 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 🙂
Ingredients for zoodle salad:
- zucchini
- sea salt
- kale
- red cabbage
- red bell pepper
- carrots
- broccolini
- scallion
- mint, chopped
- raw cashews
- natural cashew butter
- soy sauce (or tamari)
- agave nectar
- rice vinegar, minced
How to make this zoodle salad with cashew dressing:
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.
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.
Recipe
Zoodle Salad with Cashew Dressing
Easy peasy Zoodle Salad with Cashew Dressing that is so crunchy and flavorful! Such a fun and delicious low carb and gluten free recipe!
Ingredients
- 1 zucchini
- 1 teaspoon sea salt
- 1 – 2 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
- 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.
- 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 like) 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, sesame oil, and minced garlic.
- Put the lid on and shake it until completely combined.
- Pour it over your salad and toss.
Tips
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
Hi Lindsay,
You never said what to do with the zucchini after step 1….do you rinse off the salt and add it in at the end?
Best,
Sam
Whoops! Sorry about that, I don’t rinse, I just pat them dry and then toss them into the bowl. I’ll update it now! xo