Spicy Asian Zucchini Salad (Print Version)

# Ingredients:

→ Vegetables

01 - 1 large carrot, turned into noodles or sliced thinly
02 - 2 big zucchini, made into noodle shapes
03 - Half a cup of shredded snow peas or snap peas
04 - Half a cup of slivers of red cabbage
05 - A quarter cup of coarsely chopped cilantro leaves
06 - 2 green onions, sliced into thin rounds

→ Sauce

07 - A squeeze of juice from 1 lime, plus extra lime pieces to serve
08 - A quarter teaspoon of crushed red pepper flakes or cayenne
09 - 3 spoons of coconut aminos
10 - A single clove of garlic, chopped up finely
11 - One tablespoon of toasted sesame oil
12 - Half a cup of smooth almond butter with no sugar added
13 - 2 spoonfuls of olive or avocado oil
14 - 1 teaspoon of freshly grated ginger
15 - 1 spoonful of water

# Instructions:

01 - Use a spiralizer to turn zucchini and carrot into noodles, or make neat slices with a vegetable peeler. Toss them into a big bowl.
02 - Mix in the red cabbage, cilantro, green onions, and peas with the zucchini noodles. Give it all a gentle toss.
03 - In a small bowl, whisk together almond butter, oils, ginger, garlic, coconut aminos, red pepper flakes, lime juice, and water.
04 - Pour your sauce all over the veggies. Toss everything together, then sprinkle with more cilantro and serve with lime wedges.

# Notes:

01 - Store leftovers in the fridge for up to a couple of days.
02 - Once mixed with zucchini, the sauce will naturally get thinner.

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