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Zucchini noodle salad with herbs, cashews and chilli dressing

  • 0:15 Prep
  • 4 Servings

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

Equipment

  • Spiraliser

Method

  • 1
    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.
  • 2
    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.
  • 3
    Drizzle the dressing over the salad and toss gently to combine. Serve sprinkled with the cashews.

Source: taste.com.au

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