Recipe: Zucchini noodle salad with herbs, cashews and chilli dressing
How to Make:
- 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.
- 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.
- Drizzle the dressing over the salad and toss gently to combine. Serve sprinkled with the cashews.
Time for preparing:
4 min.
Servings:
2
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 tablespoon fresh lime juice
- 2 teaspoons salt-reduced tamari
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon caster sugar
- 1/4 cup coarsely chopped roasted unsalted cashews
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