YUM! Doesn’t this look amazing!? A beautiful mountain of raw veggies made with spiralized carrot and zucchini noodles mixed with chopped purple cabbage. Eating raw, whole foods in their natural state is the best way to ensure that you will digest and absorb the most nutrients possible.
The creamy almond lime dressing can be used on any salad or slaw and was easy to make. Make sure to soak your almonds then discard the water. Soaking the almonds makes them easier to digest and creamier to blend:)
This hearty dish will satisfy literally everyone and is perfect for those transitioning to a raw vegan or vegan lifestyle. I just love anything with the Thai spices and fresh herbs. The ginger, almond, basil and lime go so well together and really create a special dish that you will want to make again and again!
WHAT YOU NEED
For the Salad:
- 3-4 large carrots spiralized
- 2 large zucchinis spiralized
- 1/4 head of purple cabbage finely chopped
- 3 cups of arugula or any leafy green
- 1 cup of edamame beans (shelled and dethawed)
- 1 red pepper thinly sliced
- 2-3 green onions thinly sliced
- 1 cup of chopped basil
For the Dressing:
- 1/2 cup of raw almonds (soaked for at least 1 hour preferably closer to 8hr though)
- 3/4 cup of water
- 1 clove of garlic
- 1 tbsp of freshly grated ginger
- 1 Lime juiced
- 1 tbsp of coconut nectar vinegar
- 1 tsp of sesame oil
- 1/2 tsp of cayenne pepper
- salt and pepper
WHAT TO DO:
- To make the dressing place all of the ingredients in a blender and blend until smooth. this dressing makes way more than you will need so adjust the proportions if you want less. I like to make more so I can use it all week as a dressing.
- To make the salad, spiralize the carrots and zucchini. Thinly chop the rest of the veggies and dethaw the edamame beans.
- Combine 1/2 cup of dressing with the salad and toss well.
- Serve and enjoy!
