Thai Zoodle Salad

Salad

• 3 C spiralized zucchini, about 2 small zucchinis
• 3 C spiralized sweet potato
• 1 1/2 C thinly sliced purple cabbage
• 1 1/2 C shredded carrots
• 1/2 C cilantro, roughly chopped
• 2 green onions, thinly sliced
• 1/3 C slivered almonds, toasted
• 1/2 tsp sea salt

Dressing

• 2 garlic cloves, minced
• 1 T minced ginger root
• 1/4 C almond butter
• 1/4 C orange juice
• 1 lime, juiced
• 3 T coconut aminos
• 2 T honey
• 2 tsp sesame oil

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1. In a large sauté pan, bring 2 cups of water to a boil. Add the sweet potato noodles and cook for 10-13 minutes. The noodles should be tender but not mushy. Drain the noodles and rinse with cold water. Set aside.
2. Spread the spiralized zucchini on paper towels and sprinkle with the sea salt. Let them sit for about 10 minutes. After they have sat, use the paper towel to squeeze any excess water from them.
3. In a large bowl combine the zucchini, sweet potato, cabbage, carrots, green onion, and cilantro. Toss everything together so it’s fully combined.
4. Combine all the dressing ingredients in a high-speed blender or large jar for the immersion blender and blend until it's fully combined, about 2-3 minutes.
5. Add the dressing and mix thoroughly. Sprinkle the almonds on top and serve cold.