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Preparation Time : 15
Cook Time : 15
Total Time : 30
olive oil 1/4 cups
low-sodium soy sauce 1/4 cups
minced fresh ginger (from about a 2-inch piece) 2 tbsp
honey 2 tbsp
sesame oil 1 tbsp
cloves garlic, minced 2 nos
Juice of lime 1 nos
red chile, thinly sliced 1 nos
cashew halves 1 cups
grated carrots (from about 3 medium carrots) 2 cups
coarsely chopped fresh mint, plus whole leaves, for garnish 1/2 cups
coarsely chopped fresh basil, plus whole leaves, for garnish 1/2 cups
zucchini, spiraled thin 2 nos
Persian cucumbers, halved and thinly sliced 2 nos
yellow bell peppers, thinly sliced 2 nos
small red cabbage, thinly sliced 1/2 nos
To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and chile in a bowl. Set aside.
Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside.
In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve.
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