Spicy Zucchini Noodles with Almond Milk Dressing
A delicious way to use almond milk, created for Almond Board of California by Julie Resnick of The Feedfeed. Try the dressing with this salad and then explore even more!
For the salad:
4 medium zucchinis, spiralized
2 medium carrots, spiralized
1 cup thinly sliced purple cabbage
½ cup fresh cilantro, packed (plus more for serving, if desired)
3 scallions, thinly sliced
¼ cup sliced almonds, toasted (plus more for serving, if desired)
½ red chili, sliced (plus more for serving, if desired)
For the dressing:
½ cup almond butter
¼ cup almond milk
1 tbsp toasted sesame oil
1 tbsp freshly grated ginger
1 tbsp freshly squeezed lime juice
1 tsp freshly grated garlic
1 tsp soy sauce
1 tsp maple syrup
Kosher salt, to taste
Red pepper flakes, if desired
In a large bowl, toss all salad ingredients until combined.
In a small bowl, whisk all dressing ingredients until smooth. Toss into salad and serve immediately. Top with more cilantro, sliced almonds and sliced red chilis, if desired.