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Thai Zucchini Noodle Salad

 2 tbsp seed or nut butter (sunflower, peanut, almond, etc.)
 2-3 tbsp oil (sunflower, olive, grapes, peanut, sesame etc. Melted coconut works too but hardens when the salad chills.)
 2 tsp sugar (omit if using prepared sunflower seed butter)
 1 tbsp rice wine vinegar
 Juice from 1 whole lime
 pinch of salt
Veggies for salad
 1 large zucchini
 1 carrot
 1-2 sweet peppers
 1/4 head cabbage, green or red, finely sliced
 Optional toppings: sliced snow peas, steamed broccoli, sunflower seeds, cashews or other nuts

Pulse all dressing ingredients in a food processor till fully blended. Taste and adjust-- if it's too tart for your tastes, add more oil, but the acid spreads well on the fresh veggies.


Using either a julienne peeler or a Spiralizer, turn your zucchini into noodles (cut them occasionally so you don't end up with a Lady & the Tramp length noodle!) Finely sliced or julienne your carrot, the pepper and the cabbage.


Two options: either serve it cold by just tossing the whole thing with just enough dressing, chilling for an hour, and topping with your choice of garnishes. Or, you can quickly stir fry all the veggies in some melted oil and top with the dressing while still warm.