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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

Knife 

Large bowl

Small bowl

Measuring Spoons

Measuring Cups

Whisk 

 

Directions

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.