SAlad Ingredients

2 large zucchini, washed with ends trimmed.

1 large carrot, washed with ends trimmed. 

1/2 cup red cabbage, thinly sliced

1/2 cup snow peas or sugar snap peas, thinly sliced

2 green onions, thinly sliced

1/4 cup cilantro leaves, roughly chopped

Sauce Ingredients

1/2 cup creamy almond butter (no added sugar)

2 Tbsp avocado oil (may substitute olive oil)

1 Tbsp toasted sesame oil

1 clove garlic, finely minced

1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)

Pinch of red pepper flakes (optional, add to taste)

3 Tbsp coconut aminos

1 Tbsp water

Juice of 1 lime 

Lime wedges for serving


cooking supplies

Spiral cutter or vegetable peeler


Large bowl

Small bowl

Measuring Spoons

Measuring Cups




1.  Cut zucchini and carrots into spirals or "noodles" using a spiral vegetable cutter or handheld vegetable peeler.  Using a peeler will create ribbons rather than noodles.  Place in a large bowl.

2.  Add sliced red cabbage, snow peas, green onions, and cilantro.  Toss lightly and set aside.

3.  In a small bowl, whisk together all of the sauce ingredients.  

4.  Toss sauce with vegetables.  The sauce will be thick once you add it to the vegetable mixture.  Wait 5 minutes as the zucchini 'sweats' and re-mix creating a creamy consistency. 

5.  Garnish with additional cilantro and serve with lime wedges. 

6.  Leftovers store beautifully in a covered container in the refrigerator for up to two days.  Make ahead and top with leftover protein for a quick on-the-go meal.