Zucchini noodle and coriander salad recipe

Try zucchini noodles with pineapple chilli dressing for a salad with a difference.


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.

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