Zucchini Noodle Salad with Herbs, Cashews and Chilli Dressing
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 ke…
- Cook15 min
- Total15 min
- Serves1
- LevelEasy
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 tbsp. fresh lime juice
- 2 tsps. salt-reduced tamari
- 1 tsp. finely grated fresh ginger
- 1 tsp. caster sugar
- 1/4 cup coarsely chopped roasted unsalted cashews
Method
- 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.
