Cashew Dressing Zoodle Salad

Cashew Dressing Zoodle Salad

Bringing the incredible flavor of cashews to your tastebuds, this recipe has everything—the crunchy texture of zoodles, savory red peppers, minced garlic, and creamy cashew dressing. Craving a light yet flavorful meal? Look no further than this zoodle salad that’s sure to hit all the right spots. Enjoy a burst of freshness from each forkful with its combination of raw vegetables and comforting creaminess from the cashew dressing. Perfect for lunch or dinner alike, it can be enjoyed any time cravings set in!


1 zucchini, spiralized

2 carrots, spiralized

1 tsp sea salt

2 kale leaves, chopped

1/2 red cabbage, shredded

1 red bell pepper, diced or thinly sliced

1 cup broccoli florets

1 cup cooked cauliflower rice

1 green onion, chopped

2 Tbsp cilantro, chopped

1/2 cup raw cashews, chopped

3 Tbsp creamy cashew butter

3 Tbsp coconut aminos

1 Tbsp pure maple syrup

1/2 Tbsp rice vinegar

1/2 Tbsp sesame oil

2 garlic cloves, minced

Microgreens for garnish

How to Prepare

Spiralize your zucchini and carrots. Let them sit on a paper towel and sprinkle with sea salt.

Add the kale, cabbage, bell pepper, broccoli, green onion, cilantro, cauliflower rice, and cashews to a large bowl.

In a jar with a lid, combine the cashew butter, coconut aminos, maple syrup, vinegar, sesame oil and minced garlic. Shake until combined.

Toss the zucchini and carrots with the rest of the vegetables.

Drizzle the dressing over the bowl and serve.

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