Healthy Thai Salad

The BBQ season has officially begun. I like catching up with friends around lunch for a bbq salad and nibbles. I got invited to a Christmas dinner at a friend's place this afternoon and got asked to bring a salad but not a green salad as someone else was already doing a green salad. 
Most of the salads I make are green salads so I had to think and came up with this delicious and healthy raw vegan paleo thai salad. 

This healthy  Thai salad is also really good served with coconut poached chicken or on its own for a light summer lunch. 

Ingredients - for 4:

• 2 carrots;
• 1 zuchini;
• 1/4 red cabbage;
• 4 spring onions;
• handful of bean sprouts;
• coriander;
• mint;
• 1 tbsp pine nuts
• 2 chilies
• salt;
• pepper;

Coconut Cashew Cream Dressing:

• 1/2 cup cashews soaked;
• 3 tbsp coconut water/ coconut milk;
• 1 tbsp coconut amino acids or soy sauce;
• salt & pepper;
• 1/2 lemon juiced;
• dash of cayenne pepper

Instructions:

1. Wash all your vegetables;
2. Using a spiralizer ( or a julienne peeler or a grater) make noodles with the carrot  and zuchini;
3. chop the red cabbage and spring onions fineley;
4. Mix it all together with the bean sprouts;

For the dressing:

1. Soak cashews overnight or for a few hours in water;
2. Rinse and blend in a food processor;
3. Add coconut water or coconut milk;
4. Add lemon juice and amino acids (or a bit of soy sauce);
5. add salt and pepper to taste and a dash of cayenne pepper;
6. Pour on top of the salad;
7. Add chopped mint and coriander;
8. Top with pine nuts and 2 chopped chilies (more or less depending if you like spicy food)

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