RAW PINK ASIAN NOODLE SALAD

What does springtime mean to you? For me, spring is a special time of year. Nature’s beauty reawakens after the cold winter months. I feel even happier spending more time outdoors, soaking in the sun’s Vitamin D. Best of all, spring is a sneak preview to the time of year many people look forward to the most: summer! This delicious Raw Pink Asian Noodle Salad will reawaken your taste buds, make your digestive system happy and help you prep for summer. This Eat-Clean® salad is completely vegan and a cinch to make – only 4 steps! My niece Alissa recently helped me put this salad together and she absolutely loved it! Enjoy it on its’ own, topped with your favourite clean protein or as a side to Eat-Clean® One Dish Chinese Chicken and Rice. Yum!

RECIPE

INGREDIENTS: • 1/3 cup sun-dried tomatoes (soaked in water for 1 hour)
 • 1/4 cup raw, unsalted cashews soaked in water for 1 hour • 1/3 cup raw carrots cut into coarse chunks • 4 green onions trimmed and coarsely chopped • 1 cup raw fresh spring peas • 1 tsp hot chili powder • Pinch red pepper flakes • 1 Tbsp fresh basil cut into ribbons
 • 1 zucchini, large


DIRECTIONS: 1. Add soaked & drained cashews and sun-dried tomatoes to your food processor. Pulse to incorporate. 2. Add carrot and chili powder to the mixture. Process again until smooth, but thick like a paste.
 3. Do not peel the zucchini but give it a wash. Using a Spirooli (or spiralizer or spiral slicer of your choice), slice zucchini into “noodles.” 4. Place the noodles, peas, green onions and the sauce in a large bowl and gently toss until noodles are coated with sauce. Serve immediately.

Why not give this yummy salad a try for dinner tonight? I can’t wait to hear how you liked it and what you paired it with! Share your feedback in the comments section below, or on the Kitchen Table, Twitter or Facebook!

xo Tosca