There is no better way to eat lots of veggies then when they are put together in the colors of the rainbow, right? I mean if you are going to eat cups of veggies, they might as well be instagram worthy?! Just kidding, but maybe it’s a little right.
Per usual in DC, looks like we skipped over Spring. It is supposedly going to be 90 degrees by Thursday! As much as I love to cook, sometimes you just can’t bear turning on the oven when it’s that hot outside. When that’s the case, this raw Asian Veggie Salad is the perfect alternative. And it’s so full of fiber, it will keep you full all night long!
Spiralized Raw Asian Veggie Salad
a healthy raw vegetable salad perfect for those days when its too hot to cook
- 1 zucchini
- 4 carrots
- 1/3 cabbage
- 1 green onion
- 2 tbsp cashews
- 2 tbsp cilantro
- 1/2 edamame
For the Soy-Sesame Dressing
- 1 tsp red chili paste
- 1 clove minced garlic
- 1 tbsp sesame oil
- 1 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp sesame seeds
Wash and dry all the vegetables.
Using a spiralizer, spiralize, the zucchini and carrots (fatter carrots work best).
Use a mandolin, or fine chop 1/2 of a cabbage.
Finely dice the green onion, cashews and cilantro.
Add the zucchini, carrots, cabbage, edamame, green onion, cashews, and cilantro to a large bowl and mix the ingredients together.
For the soy-sesame dressing
Add all the ingredients to a small bowl and mix well.
Pour the dressing over the vegetables. Stir the vegetables until well dressed.
This dish can be enjoyed immediately or left in the fridge for a couple of days.
This recipe is sure to please nearly all dietary restrictions and allergies. It’s dairy-free, vegetarian, and vegan! But a few simple swaps make it even more amenable!
- Gluten-free: these tacos are almost gluten-free with the exception of soy-sauce. Use tamari instead and you are good to go!
- Peanut-Free: There is plenty to crush on in this salad, so if you are serving someone who is allergic to nuts, just leave out the cashews!