Ingredients:

  • 4 medium zucchinis, spiralized
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned
  • ½ cup fresh coriander, chopped
  • 1 cup raw cashews, soaked and drained
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • ¼ cup water, adjusted for desired consistency
  • Pinch of salt and pepper

Instructions:

  1. Spiralize the zucchinis into noodles and place in a large mixing bowl. Add the sliced bell peppers, cherry tomatoes, shredded cabbage, julienned carrot, and chopped coriander.
  2. In a high-speed blender, combine soaked and drained cashews, lemon juice, tamari, maple syrup, minced garlic, and water. Blend until smooth, adjusting the water for desired dressing consistency. Season with salt and pepper.
  3. Pour the dressing over the vegetable noodles. Toss well until everything is evenly coated.
  4. Garnish with additional coriander if desired, and enjoy immediately or chill for 10 minutes for enhanced flavour.