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Spiralized Raw Asian Veggie Salad

a healthy raw vegetable salad perfect for those days when its too hot to cook

Servings 2


  • 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


  1. Wash and dry all the vegetables. 

  2. Using a spiralizer, spiralize, the zucchini and carrots (fatter carrots work best). 

  3. Use a mandolin, or fine chop 1/2 of a cabbage. 

  4. Finely dice the green onion, cashews and cilantro. 

  5. 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

  1. Add all the ingredients to a small bowl and mix well. 

  2. Pour the dressing over the vegetables. Stir the vegetables until well dressed. 

Recipe Notes

This dish can be enjoyed immediately or left in the fridge for a couple of days.