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Zucchini Thai Salad with Asian Dressing

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Zucchini Salad with Asian Dressing


Serves 4 Sides or 2 Meals

 

Salad Ingredients

1 extra large zucchini

1 yellow bell pepper, thinly sliced

1 cup thinly sliced red onion

2 large carrots, cut into matchsticks

1 cup shredded purple cabbage

½ cup thinly sliced radishes

 

Dressing Ingredients

1” piece of fresh ginger

Handful of fresh mint

1 tablespoon sesame tahini

2 tablespoons unsweetened almond butter

2 tablespoons Bragg’s liquid soy sauce

2 tablespoons apple cider vinegar

Juice of 1 lime

3 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

 

Directions

Start with making the dressing. Place all ingredients into food processor and process until smooth. Add a few splashes of water if the dressing is too thick. Set aside while you assembly the salad.

Spiral zucchini with a spiral machine, or thinly slice with vegetable peeler to make spaghetti-like strands.

In a large mixing bowl add the zucchini noodles and all the other salad ingredients. Gently toss with the dressing until thoroughly mixed.


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