Rainbow Pad Thai Zoodle Salad

Steps to make

1. 1

   Make dressing

   2 min
   

   In a blender, combine ¼ cup freshly squeezed lime juice, 1 tablespoon minced ginger, 1 clove garlic, ½ teaspoon toasted sesame oil, ¼ cup coconut aminos, 1 teaspoon tamarind paste, 1 teaspoon maple syrup, ⅓ cup avocado oil, and ¼ cup cashew butter and blend until smooth. Refrigerate the dressing until ready to serve, or up to 4 days.

2. 2

   Spiralize zucchini and cucumber

   3 min
   

   Using the spiralizer of choice, spiralize 1 ½ pounds zucchini and 1 cucumber into noodles.

4. 3

   Combine salad ingredients

   3 min
   

   Place the spiralized zucchini and cucumber noodles along with 1 cup grated carrot, 2 cups shredded purple cabbage, ½ cup thinly sliced green onion, 1 ½ cups cubed mango, 2 cups thinly sliced red bell pepper, 1 cubed avocado into a serving bowl, or pile them onto a large serving platter.

5. 4

   Garnish

   2 min
   

   Garnish the salad with ½ cup toasted cashews and ¼ cup cilantro leaves.

6. 5

   Serve

   

   Serve the salad with the dressing on the side and enjoy!