Spicy Asian Zucchini Noodle Salad (Print Version)

# Ingredients:

→ Vegetables

01 - 2 large zucchini, spiralized into noodles
02 - 1 large carrot, spiralized or julienned
03 - 1/2 cup thinly sliced red cabbage
04 - 1/2 cup thinly sliced snow peas or sugar snap peas
05 - 2 green onions, thinly sliced
06 - 1/4 cup roughly chopped cilantro leaves

→ Sauce

07 - 1/2 cup creamy almond butter (no added sugar)
08 - 2 tablespoons avocado oil or olive oil
09 - 1 tablespoon toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon grated fresh ginger
12 - Pinch of red pepper flakes or cayenne
13 - 3 tablespoons coconut aminos
14 - 1 tablespoon water
15 - Juice of 1 lime, plus wedges for serving

# Instructions:

01 - Spiralize zucchini and carrots into noodles or use a vegetable peeler to create ribbons. Place in a large bowl.
02 - Add sliced cabbage, snow peas, green onions, and cilantro to the bowl with zucchini noodles. Toss lightly.
03 - Whisk together almond butter, oils, garlic, ginger, red pepper flakes, coconut aminos, water, and lime juice in a small bowl.
04 - Pour sauce over vegetables and toss to combine. Garnish with extra cilantro and serve with lime wedges.

# Notes:

01 - Leftovers keep in fridge for up to 2 days
02 - Sauce will thin out naturally as zucchini releases moisture

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