Zoodles in Cashew Lemon Dressing
This zucchini salad is super easy to make and gets ready in no time. You'll love this recipe which is flavourful, tasteful, and healthy as well. Let's see how to prepare.
- Cashews: ½ cup (soaked in 1 cup water for 2-3 hours or boiled)
- Small garlic clove: 1
- Lime zest: ½
- Lemon Juice: 1.5 tbsp
- Nutritional Yeast: 1/2 tbsp (can be substituted with 1 tbsp of grated fresh parmesan cheese)
- Salt as per taste
- Pepper as per taste
- Chilli Flakes (optional)
Step 1 :
Shred the zucchini, skin in a vegetable spiralizer cutter. Cut the zoodles once or twice while spiralizing so that you don’t end up with infinitely long noodles. If you don’t have a spiralizer, try julienning the zucchini by hand or just make the zucchini into 2mm thick, flat slices on a mandolin (vegetable slicer).
Step 2 :
Steam the zoodles for 2 mins in a colander over a pan of water, retaining the crunch and bright green colour. If your sauce is too thick, heavy and rich, then you can thin it out appropriately with a little water.
Step 3 :
Mix with dressing in a pan over heat and serve. Store in the fridge in a container for upto a week. Use with zoodles, in salads or as a sauce with chicken. This dish works as a nice complement to my aubergine parmigiana or with some grilled chicken.
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