Thai Salad

​I'm always looking for ways to get more veggies into my diet. I found this gem in the whole30 recipe book. Give it a try- it's super yummy!

Prep time: 25 min

Ingredients:
2 small zucchini (I used 1 large one)
1 small cucumber 
2 carrots, peeled and shredded  
1/2 cup bean sprouts  
1/4 cup chopped cashews  
1/4 cup chopped cilantro 
1/2 cup sunshine sauce

Sunshine sauce:
1/2 cup unsweetened sunflower seed butter or almond butter
1/2 cup coconut milk
Juice of one lime
1 tbsp coconut aminos or tamari sauce
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
1/2 tsp rice vinegar or apple cider vinegar

Peel the zucchini with a regular peeler. Then, using a julienne peeler, make long slices along one side of one zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. Repeat the process with the remaining zucchini and the cucumber. You should have about 2 cups of vegetable noodles. If you have a spiralizer, you can use that instead. Compost cores.

Place the zucchini and cucumber noodles in a medium mixing bowl. Add the shredded carrots, bean sprouts, and top with chopped cashews and cilantro.

Make it a meal by adding cooked shrimp, chicken, or hard boiled eggs. Or serve alongside fish.