Salad Ingredients

• 2 large zucchini, washed, ends trimmed – cut into ‘noodles’ using a spiralizer or vegetable peeler

• 1 large carrot, washed, ends trimmed – cut into ‘noodles’ using a spiralizer or vegetable peeler

• 1/2 cup purple cabbage, thinly sliced

• 1/2 cup snow peas or sugar snap peas, thinly sliced

• 2 green onions, thinly sliced

• 1/4 cup cilantro leaves, chopped

Sauce Ingredients

• 1/2 cup creamy almond butter

• 2 Tbsp avocado oil (if you don't have avocado oil, you may substitute olive oil)

• 1 Tbsp toasted sesame oil

• 1 clove garlic, minced

• 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)

• Pinch of red pepper flakes or cayenne, to taste

• 3 Tbsp coconut aminos

• 1 Tbsp water

• Juice of 1 lime

• Lime wedges for serving

Instructions

1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiralizer or vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.

2. Add purple cabbage, snow peas, green onions and cilantro. Toss lightly to mix then set aside.

3. In a small bowl, whisk together all of the sauce ingredients. This will be thick at first, but once you add it to the zucchini for a few minutes you’ll have the right consistency.

4. Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.

5. Leftovers can be stored in a covered container in the fridge for up to two days.