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Spicy Zucchini Noodles with Almond Milk Dressing

Spicy Zucchini Noodles with Almond Milk Dressing
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Prep time: , Cook time: , Total time:

DESCRIPTION:

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!


INGREDIENTS:

INGREDIENTS:

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


PREPARATION:

PREPARATION:

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.

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