Asian Zucchini Noodle Salad (Print Version)

# Ingredients:

→ Vegetables

01 - 1 large carrot, cut into ribbons or spiralized
02 - 2 big zucchini, turned into noodles using a spiralizer
03 - 1/2 cup snow peas or sugar snap peas, sliced thin
04 - 1/2 cup chopped-up red cabbage
05 - 1/4 cup cilantro leaves, loosely chopped
06 - 2 green onions, finely chopped

→ Sauce

07 - 1 tablespoon lime juice, plus wedges for serving
08 - 3 tablespoons coconut aminos
09 - 1/2 cup smooth almond butter (no sugar added)
10 - 1 tablespoon sesame oil (toasted)
11 - 2 tablespoons olive or avocado oil
12 - 1 small clove of garlic, minced finely
13 - 1 teaspoon freshly grated ginger
14 - A tiny pinch of red pepper flakes or cayenne powder
15 - 1 tablespoon water

# Instructions:

01 - Turn zucchini and carrots into thin ribbons or noodles with a spiralizer or peeler. Put them in a big mixing bowl.
02 - Toss in chopped cabbage, green onions, snap peas, and cilantro with the zucchini noodles in the bowl. Mix lightly.
03 - In a smaller bowl, stir together almond butter, oils, grated ginger, minced garlic, pepper flakes, coconut aminos, lime juice, and water.
04 - Drizzle the sauce over the veggies and toss everything. Add some extra cilantro and serve with lime slices.

# Notes:

01 - Store leftovers in the fridge for up to 2 days.
02 - The sauce may get runnier as zucchini releases water.

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