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.
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 all ingredients and place in a large mixing bowl. Add zoodles and sauce (you may not need all the sauce) - mix well.
Garnish with a handful of cashews and chopped cilantro. Optional: sriracha sauce
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.