Pasta…oh how we love you. But with diets that shy away from gluten and both wedding and beach season on the horizon, our love affair was looking dismal….until now!
This raw dish – which is actually considered a salad by the chef – brought joy to our hearts as soon as we realized that we could have the best of both worlds, mixing our love for a good noodle with our love of summer sleekness! Laura Jane Koers, better known as the Rawtarian, makes one of the best spiralized zucchini ‘pastas’ around and this Asian version with a decadent cashew sauce captures just the texture, feel, and taste we’re craving. It didn’t take long for us to whip this up in the kitchen and indulge in each and every single guilt-free, heart-melting bite. Here’s The Rawtarian…
This nutritious and palate-pleasing ‘salad’ can be made in a snap. With savory ingredients like sun-dried tomatoes, cashews, carrots, hempseed hearts and a little spice from basil and chili powder, this is one salad you’ll be adding to your favorite recipe list ASAP!
Raw Asian Noodle Salad
Raw, vegan, gluten-free
1/3 cup sun-dried tomatoes (soaked in oil)
1/4 cup cashews
1/3 cup carrots
1 tsp chili powder
1 Tbsp fresh basil or 1 tsp dried basil (optional)
1 Tbsp hempseed hearts (optional, as garnish)
1 zucchini, large
Add cashews and sun-dried tomatoes to your food processor. Pulse to incorporate. Add carrot and chili powder (and optional basil) to the food processor mixture. Process again until smooth, resembling a nut pâté.
Peel the zucchini (remove outer green peel). Use a clean vegetable peeler (or a spiralizer) to slice zucchini into “noodles.” Place the noodles and the sauce in a large bowl and gently stir using two spoons until well combined. Eat immediately.
The Asian sauce is a thicker sauce than you might be used to – it’s more like a nut pâté. It stores extremely well in the fridge for up to three days. However, zucchini noodles should not be made in advance. Once assembled, the recipe does not keep well (it will quickly become soggy).