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Sesame and Zucchini Noodle Salad
Developed by chef Kim Floresca, this “salad” is not only beautiful…it’s totally addictive. And it’s so much more complex than a typical salad.
Sesame and Zucchini Noodle Salad is a recipe straight out of goop’s The Annual New Year Detox: 2023 Edition. Developed by chef Kim Floresca, this “salad” is not only beautiful…it’s totally addictive.
2 cups zucchini noodles (buy these in a box in the produce section, or make your own if you have a spiraler)
1 cup shaved red and green cabbage (you can buy a bag of “angel hair cabbage” pre-cut in the produce section)
1 large carrot, finely julienned
1 jalapeño, seeded and chopped
½ cup cilantro leaves, chopped
¼ cup fresh mint leaves, roughly torn
¼ cup tahini
Juice of 1 lime
2 tablespoons water
1 tablespoon tamari, coconut aminos, or soy sauce
1 tablespoon almond butter
Kosher salt and freshly ground pepper to taste
¼ cup roughly chopped toasted cashews
2 green onions, chopped
Toasted sesame seeds
Lime wedges
In a large bowl, toss together the zucchini, cabbage, carrot, jalapeño, cilantro, and mint. Set aside.
In a medium bowl, whisk together the tahini, water, tamari (or coconut aminos or soy sauce), and almond butter. Season with salt and pepper to taste.
Top the zoodle salad with the cashews and green onions. Just before serving, toss the salad with the tahini dressing and sprinkle sesame seeds over. Serve with lime wedges on the side.
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