Spiral Vegetable Salad

Thinly spiraled vegetables give this salad a fun look and a nice mixture of textures. The apple, also spiraled, adds a crisp, juicy sweetness to balance out the vegetables. So thinly cut, it's not obvious the apple is there, but it is, and it's delicious. If you don't have a spiral vegetable and fruit slicer, you may consider buying one just because they make vegetables more enticing to eat, and they're fast to use with minimal clean-up. Check out this video and see these slicers in action. A mandolin works too. The almond butter, lime juice, and sesame oil come together to make a satisfying dressing. The edamame, hemp seed hearts and almond butter add about 50 grams alone of plant-based protein to this Asian style salad, which feeds between two to four people (58g total protein/entire salad). Chicken or fish can also be added. Enjoy!  
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Dressing Ingredients

1/4 cup almond butter 2 tablespoons fresh lime juice 2 tablespoons low-sodium tamari or low-sodium soy sauce 1 tbsp pure maple syrup (or raw honey) 1/2 tablespoon toasted sesame oil 1 tsp crushed garlic 1 teaspoon freshly grated ginger 2 tablespoons water

Salad Ingredients

1 medium zucchini spiraled 1 red pepper, spiraled 2 large carrots, spiraled 1 large from apple (sweet or tart) 1/4 cup thinly sliced red cabbage 1 cup frozen edamame 3 green onions, thinly sliced 2 teaspoon sesame seeds 2 tablespoon hemp seed hearts (optional)


1) Prepare the dressing by processing all dressing ingredients in a mini processor, or shake vigorously in a jar with a lid. Let dressing sit while you prepare salad ingredients.
2) Spiral the zucchini, red pepper, carrots, and apple using a spiral vegetable/fruit slicer (or use a mandolin slicer) to cut into thin strips. Give any long strands a couple quick snips with kitchen scissors all at once. Toss in a large bowl with red cabbage. Gently combine using your hands.
3) Add edamame, green onion, sesame seeds, and hemp seed hearts (optional). Gently mix dressing into salad and enjoy!