Zucchini noodle salad with herbs, cashews and chilli dressing

Recipes / Salads

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

Recipe «Zucchini noodle salad with herbs, cashews and chilli dressing» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.