Asian Zucchini Noodle Salad

INGREDIENTS

For the salad

• 3 cups zucchini noodles

• 1 cup shredded cabbage

• ½ cup shredded carrots

• ½ cup edamame beans

• ⅓ cup sliced radishes

• ⅓ cup Mariani Sliced Almonds

For the dressing

• ¼ cup peanut butter or almond butter

• ¼ cup full-fat canned coconut milk

• Juice of 1 lime

• 1 tablespoon rice vinegar

• 2 tablespoons maple syrup or honey

• 2 tablespoons water

• ½ teaspoon garlic powder

• Salt, to taste

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INSTRUCTIONS:

1. Toast the almonds. Bring a small pan to medium heat. Place the almonds in the pan and stir over heat for 3-5 minutes, until they become light brown.

2. Place all the salad ingredients in a large bowl and toss until evenly distributed.

3. Prepare the dressing. Place all of the dressing ingredients in a medium bowl and stir until smooth and combined.

4. Drizzle the dressing over the salad and toss until all salad ingredients are evenly coated.

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Asian Zucchini Noodle Salad

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Ingredients

Salad

• 3 cups zucchini noodles
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ½ cup edamame beans
• ⅓ cup sliced radishes
• ⅓ cup Mariani sliced almonds

Dressing

• ¼ cup peanut butter or almond butter
• ¼ cup full-fat canned coconut milk
• Juice of 1 lime
• 1 tablespoon rice vinegar
• 2 tablespoons maple syrup or honey
• 2 tablespoons water
• ½ teaspoon garlic powder
• Salt, to taste

Instructions

1. Toast the almonds. Bring a small pan to medium heat. Place the almonds in the pan and stir over heat for 3-5 minutes, until they become light brown.
2. Place all the salad ingredients in a large bowl and toss until evenly distributed.
3. Prepare the dressing. Place all of the dressing ingredients in a medium bowl and stir until smooth and combined.
4. Drizzle the dressing over the salad and toss until all salad ingredients are evenly coated.