Zucchini noodle salad with herbs, cashews and chilli dressing

Cooking Salads Zucchini noodle salad with herbs, cashews and chilli dressing

Raw zucchini noodles make a wonderful low-fat, low-cal and low-carb substitute for regular noodles, as well as providing vitamin C, potassium and folate

Lables: Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Cut the zucchini into long strands using a spiraliser, stopping when you reach the seeds. Alternatively, cut the zucchini into long ribbons using a vegetable peeler. Use a sharp knife to cut the kernels from the corn.
  2. Combine the zucchini, corn, tomato, mint and coriander in a large bowl. Combine the chilli, lime juice, tamari, ginger and sugar in a small bowl. Stir to dissolve the sugar.
  3. Drizzle the dressing over the salad and toss gently to combine. Serve sprinkled with the cashews.

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4 large zucchini, trimmed
2 large corncobs, husks and silk removed
250g cherry tomatoes, halved
1/3 cup fresh mint leaves
1/3 cup fresh coriander leaves
1 long fresh red chilli, deseeded, finely chopped
1 tbsp fresh lime juice
2 tsp salt-reduced tamari
1 tsp finely grated fresh ginger
1 tsp caster sugar
1/4 cup coarsely chopped roasted unsalted cashews

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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