This Salad is so fresh and delicious. It is my super easy take on a green papaya salad. It is basically fat free so a perfect option if you are feeling like a lighter dinner option, very low in sodium and super high in vitamins and minerals.
This recipe is very quick to make. All you need is a blender and a spiralizer to do most of the work for you, a few vibrantly colored fresh ingredients and you are all set.
I think the spirooli (the implement I used to make the noodles) is my absolute favorite contraption at the moment. I highly recommend investing in one, they are very affordable and so versatile. You can make anything from raw pasta to chips. If you are not sure where to get one the raw food mum has them on her shop here However never fear. If you do not have one on hand and you are just itching to make this salad happen asap then you can achieve a similar effect from simply using a regular peeler to make the noodles.
So lets get down to it…..
What you will need:
2 cup finely chopped purple cabbage
1 cup semi sun dried tomatoes (preferably organic)
1 tbsp coconut sugar
1/4 cup cup water at room temp
4 stalks chopped spring onion and 1 to dress
1/2 cup fresh corriander
1 Lime (juiced)
2 cups cherry tomatoes
2 large zucchinis
All you need to do:
Spiralise zucchinis and place in a large mixing bowl with the chopped cabbage. Add coconut sugar, Sun dried tomatoes, water, chopped spring onion, lime juice and 1 cup cherry tomatoes to your blender. Pulse the mixture and then blend on high to combine.
Pour dressing over zucchini noodles and mix well. Leave to marinate for 2 mins. Spoon on to individual plates and dress with fresh coriander, cut cherry tomatoes and the rest of the spring onions.
I hope you love this just as much as I do. I can see many of these delicious easy dished being made in the coming warmer months!