Zucchini Noodle Asian Salad
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Description
- 1 medium zucchini, thinly spiralized
- 1 small head cabbage, shredded
- 2-3 carrots, shredded or finely diced
- 1 red bell pepper, diced
- 1/2 cup diced green onion
- 1 cup sliced almonds, toasted
- For the dressing:
- 2 tablespoons toasted sesame oil
- 2 tablespoons avocado oil
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon granulated monk fruit (sweetener)
- 2 cloves garlic, finely minced
- 1 tablespoon freshly minced ginger (or 2 teaspoons ground ginger)
- Cut the spiralized zucchini into smaller pieces. (it's a little hard to eat the longer "noodles")
- In large bowl, combine zucchini noodles with cabbage, carrots, red bell pepper, and green onion. Top with toasted almonds.
- For dressing: in medium bowl, whisk together sesame oil, avocado oil, coconut aminos, rice vinegar, monk fruit, garlic and ginger.
- Pour dressing over zucchini mixture and toss to coat.
- Refrigerate for a couple of hours before serving, for best taste.
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