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Thai Zucchini Noodles with Creamy Cashew Dressing

A quick, fun twist on a classic Pad Thai dish! Zucchini spiralized into twirl-worthy noodles with colorful veggies tossed together in a sweet & spicy creamy cashew dressing. All you need is a few minutes to chop plus a handful of nutrient-dense ingredients, and then BOOM, this bright creation is ready to serve!

INGREDIENTS

Serves 4

4 zucchinis, spiralized
1½ cups red cabbage, finely shredded
2 large carrots, peeled and shredded
1 red pepper, sliced into thin strips
1 green onion, thinly sliced
1 small cucumber, seeded and peeled
8-10 mint leaves, roughly chopped
½ cup cilantro
1 cup edamame, cooked and shelled*
¼ cup cashews, roughly chopped
*Replace edamame with any protein of choice

DRESSING INGREDIENTS

¼ cup cashew butter
2 tablespoons fresh lime juice (juice from 1 lime)
2 tablespoons sesame oil (can use olive oil)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 garlic clove, finely chopped
1-inch piece fresh ginger, peeled and grated
pinch of crushed red pepper flakes
½ teaspoon sea salt
1 to 2 tablespoons warm water (adjust amount of water for a thinner consistency)

A quick, fun twist on a classic Pad Thai dish! Zucchini spiralized into twirl-worthy noodles with colorful veggies tossed together in a sweet & spicy creamy cashew dressing. All you need is a few minutes to chop plus a handful of nutrient-dense ingredients, and then BOOM, this bright creation is ready to serve!

INGREDIENTS

Serves 4

4 zucchinis, spiralized
1½ cups red cabbage, finely shredded
2 large carrots, peeled and shredded
1 red pepper, sliced into thin strips
1 green onion, thinly sliced
1 small cucumber, seeded and peeled
8-10 mint leaves, roughly chopped
½ cup cilantro
1 cup edamame, cooked and shelled*
¼ cup cashews, roughly chopped
*Replace edamame with any protein of choice

DRESSING INGREDIENTS

¼ cup cashew butter
2 tablespoons fresh lime juice (juice from 1 lime)
2 tablespoons sesame oil (can use olive oil)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 garlic clove, finely chopped
1-inch piece fresh ginger, peeled and grated
pinch of crushed red pepper flakes
½ teaspoon sea salt
1 to 2 tablespoons warm water (adjust amount of water for a thinner consistency)

METHOD

Add the cashew butter, lime juice, sesame oil, apple cider vinegar, maple syrup, and tamari to a small mixing bowl and whisk. Mix until the mixture is blended together. Add in the ginger, garlic, crushed red pepper flakes, and sea salt then whisk until well-combined. If the dressing it too thick, adjust to desired consistency with up to 2 tablespoons of warm water. (I always add the water.) Set aside.

Use a spiralizer or mandolin to create the zucchini noodles. Place the noodles in a large bowl. Add the prepped herbs and veggies (cabbage, peppers, carrots, cucumber, green onion, cilantro, and mint).  Toss together until well-combined. Drizzle the dressing over the noodle mixture and mix until evenly coated. Top with crushed cashews. Store any remaining dressing in the refrigerator for up to 5 days. Sprinkle with additional seasonings to taste. Serve immediately and dig in!

NOTE: Store the dressing separately and dress any remaining salad just before ready to eat.