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!
Servings: 4 servings
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
Calories: 254kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 309mg | Potassium: 638mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6840IU | Vitamin C: 62mg | Calcium: 98mg | Iron: 2.8mg