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
- 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
© The Toasted Pine Nut