Spicy Asian Zucchini Noodles

Spicy Asian Zucchini Noodles

This salad is the perfect mix of spice and crunch. Top with grilled chicken, flank steak, or tofu! 

Inspired by “The Real Food RDs”

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings:  2-4, depending on your carb servings

Salad

• 2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler

• 1 large carrot, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or a julienne vegetable peeler OR 1 cup shredded carrots 

• 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

• 1/2 cup creamy almond butter (without 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 or cayenne, to taste

• 3 Tbsp coconut aminos

• 1 Tbsp water

• Juice of 1 lime

• Lime wedges for serving

Instructions:

1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter or handheld vegetable peeler and place in a large bowl.

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

3. In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini ‘sweats’ you’ll have the right consistency.

4. Toss sauce with vegetables and garnish with additional cilantro (add as much or little as you like.) Serve with lime wedges, if desired.

5. Store leftovers in a covered container in the fridge for up to 2 days.

Whole recipe serving breakdown without Dressing:

0 Servings Protein

0 Servings Carb 

0 Servings Fat 

4.5 Servings Veggies  

Dressing Breakdown:

0 Servings Protein

0 Servings Carb 

11 Servings Fat 

0 Servings Veggies