Zucchini Noodle Pad Thai Salad with Sesame-Cashew Dressing

Zucchini Noodle Pad Thai Salad is made with the freshest raw ingredients including carrots, zucchini, cabbage, arugula, red peppers and a creamy sesame-cashew dressing!

Course Salad

Cuisine Thai

Prep Time 15

Total Time 15

Servings servings

Calories 254kcal

Author Ashley C.

Ingredients

For the salad dressing:

1/3 cup cashew butter
2 tablespoons reduced sodium soy sauce or tamari if gluten free
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
1/2 inch fresh ginger grated
3 cloves garlic minced
water if needed

For the salad:

5 ounces arugula
1 medium zucchini spiralized*
1 large red bell pepper sliced
1 cup chopped cabbage
1/2 cup shredded carrots
1/4 cup toasted cashews
2 tablespoons fresh cilantro coarsely chopped
sesame seeds for garnish

Instructions

In a small bowl, whisk together the cashew butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger and garlic for the salad dressing. Add water, a little at a time, and continue whisking until desired consistency is reached.
In a large bowl, combine the arugula, zucchini noodles, bell pepper, cabbage, carrots, cashews and cilantro. Drizzle with dressing and toss to coast. Sprinkle with sesame seeds and serve immediately.

Notes

If you don’t have a spiralizer, you can julienne or shave into ribbons.
The salad and dressing can be prepped in advance. Store the dressing in a separate container and drizzle over salad just prior to serving.

Nutrition