Zucchini noodle and coriander salad recipe
Pineapple chilli dressing adds a zesty flavour burst to this light and refreshing salad.
2 medium sized zucchini, peeled and spiralised (use a hand spiraliser or easy to operate 3 in 1 bench-top machine)
500 g red cabbage, sliced thinly
1 medium white turnip, peeled and finely diced
1 sheet nori roll paper, cut into small squares
60 g raw cashew nuts (roasted and salted if you like)
60 g coriander, coarsely cut (set aside some leaves for garnish)
2 red shallots or spring onions, thinly sliced
Pineapple chili dressing
2 Birdseye or Jamaican chilies (or chili of choice), coarsely chopped, or
2 teaspoons of dried chili pieces
2 medium garlic cloves, coarsely chopped
250 g fresh sweet pineapple, diced into small pieces
3 limes, juiced
Salt and pepper, to taste
1. Combine all the salad ingredients in a prep bowl.
2. Combine all the dressing ingredients and mix.
3. Toss the dressing into the salad and serve. Garnish with remaining coriander leaves.
Recipe from Raw Vegan Meals by Scott Mathias.