Cooking Steps

Ginger/Garlic/Lime Dressing:

1/3 cup melted coconut oil
1/3 cup lime juice
1 large chunk ginger (2 TBS)
a few cloves garlic (2 TBS)
2-3 TBS honey (or other sweetener)
a few pinches crushed red pepper flakes, adjust to personal heat preference

Melt coconut oil or over low heat. Blend all ingredients together in a food processor.

If you don’t feel like breaking out the food processor, you can easily just mix this together in a bowl, just crush and finely chop the garlic & ginger so in blends in well!

The trick to this sauce is making sure it is warm enough to stay at a liquid consistency, since the coconut oil will firm up when mixed with colder ingredients.

“Noodle” Salad Ingredients:

3-4 zucchini, spiraled into noodles
2 carrots, spiraled or thinly sliced
1/2 head of purple cabbage, thinly shredded
handful fresh cilantro, chopped
handful fresh mint, chopped
a few green onions, chopped
*I think fresh basil would also be a nice addition
1 cup chopped raw nuts (I used sprouted almonds, but cashews would work great too)
3 TBS sesame seeds
1 cucumber sliced for garnish

Mix together zucchini noodles with ginger/garlic/lime dressing, and really massage the dressing into the noodles. Sprinkle your plate with shredded cabbage, plop on a handful of wilted sauce covered zucchini noodles, top with sliced/spiraled carrots, sprinkle on chopped nuts, sprinkle with fresh herbs, garnish with sesame seeds & cucumber slices.

Serves 4 as a dinner salad, or 2 for a full meal salad.