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Ingredients
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4 large zucchini, trimmed
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2 large corncobs, husks and silk removed
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250g cherry tomatoes, halved
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1/3 cup fresh mint leaves
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1/3 cup fresh coriander leaves
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1 long fresh red chilli, deseeded, finely chopped
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1 tablespoon fresh lime juice
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2 teaspoons salt-reduced tamari
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1 teaspoon finely grated fresh ginger
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1 teaspoon caster sugar
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1/4 cup coarsely chopped roasted unsalted cashews
Equipment
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Spiraliser
Method
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1Cut 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.
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2Combine 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.
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3Drizzle the dressing over the salad and toss gently to combine. Serve sprinkled with the cashews.
Source: taste.com.au
