Vegan Zoodle Salad with Creamy Cilantro Cashew Dressing
A fresh vegan Zoodle Salad with chopped carrots, cabbage and red pepper - tossed with an Asian inspired creamy Cilantro Cashew Dressing. Spice it up with Sriracha sauce.
Ingredients
- 3 medium zucchini, spiralized (about 6" long zucchini)
- 1 large red bell pepper, diced extra small
- 3 medium carrots, chopped into small pieces
- 1 cup shaved purple cabbage
Sauce
- 2 large garlic cloves minced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 3 Tbs sesame oil
- 1/2 cup salted roasted cashews
- 3 Tbs water
- 1 cup loosely packed fresh cilantro chopped
- Garnish with chopped salted roasted cashews, sriracha sauce and cilantro
Instructions
Make sauce:
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In a blender blend sauce ingredients until smooth. Sauce may be made 3 days ahead. Bring sauce to room temperature and stir before using as it will thicken when cold.
Chop + Toss Salad:
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Chop all ingredients and place in a large mixing bowl. Add zoodles and sauce (you may not need all the sauce) - mix well.
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Garnish with a handful of cashews and chopped cilantro. Optional: sriracha sauce
Notes
This salad can make a great make ahead plant based meal. If you do make it ahead, keep the zoodles, sauce and cashews to top separate from the other ingredients. Otherwise the cashews will absorb liquid and loose their crunch and the zoodles tend to release water which can be drained off if kept separate.