Asian Zucchini Noddle Salad

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Mariani Zucchini Salad 3.jpg

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

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.

Asian Zucchini Noodle Salad

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.