Instructions
A wonderful fresh salad using veggies as noodles.
Directions:
1. Put all the dressing ingredients into a blender and pulse to obtain a creamy sauce. Add more water to desired consistency.
2. Place all the vegetables into a large bowl, add the Thai sauce and mix to combine.
3. Serve immediately topped with crushed almonds and diced scallions. Serves 2
Ingredients
For the salad: 2-6 carrots, depending on their size, spiral-ized or cut into thin strips
½ medium cabbage cut into thin strips
2 summer squash spiral-ized or cut into thin strips
4 small turnips or radishes spiral-ized or cut into thin strips
3 scallion, finely diced
¼ cup almonds, crushed
For the dressing: ¼ cup sunflower seeds, soaked overnight
1 teaspoon apple cider vinegar
1 inch ginger piece, peeled
Juice of 1 lime
1 teaspoon maple syrup
2 garlic cloves
½ teaspoon red chili flakes
A pinch of sea salt
¼ cup water