Asian chili zoodles salad

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For the salad:
1 zucchini, spiralized
1 carrot, spiralized
1/3 red cabbage, finely shredded
2 spring onions, chopped
1 chili pepper, finely chopped
parsley, chopped
raw cashew
sesame seeds, to garnish
For the salad dressing:
3 tbsp. soy sauce or tamari sauce
2 tbsp. sesame oil
2 tbsp. maple syrup 
1 tsp. sriracha sauce 
2 garlic cloves, minced
1 sm. piece of ginger, minced
juice of 1/2 lemon or lime
pepper to taste



A gorgeous seasonal salad, full of colors, Asian flavors, and vitamins. Spices and sauces make this salad nourishing, delicious and memorable. 





Spiralize zucchini and carrot noodles with a spiralizer or other slicing tool. Place them on a serving plate. Add red cabbage, spring onions, and chili pepper. Sprinkle with parsley and raw cashew.


In a jar mix together all ingredients for the dressing - soy sauce, sesame oil, minced garlic, minced ginger, maple syrup, lemon juice, and sriracha sauce. Season with pepper and salt, if needed. Toss well.


Garnish with some sesame seeds. Pour the dressing over the salad and gently toss to combine. Serve immediately.

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