Healthy-licious Zoodle Salad

Ingredients:

For the Zoodles:

• 4-6 small courgettes
• 1 TBSP of olive oil
• 1 garlic clove, crushed or minced

For the Salad:

• 1 cup of purple cabbage, thinly sliced
• 1 cup of green cabbage, thinly sliced
• ½ of red capsicum, thinly sliced
• ½ of yellow capsicum, thinly sliced
• 1 large carrot, julienned
• ½ cup of fresh parsley
• ½ cup of fresh coriander
• ½ cup of fresh mint
• ½ cup of roasted or raw almonds

For the dressing:

• ¼ cup of extra virgin olive oil
• 3 TBSP of freshly squeezed lemon juice
• 3 TBSP of apple cider vinegar (with mother)
• 2 TBSP of salt reduced tamari sauce
• 1 clove of garlic, minced
• 1 TBSP of fresh ginger, thinly sliced
• Ground black pepper to taste
• ½ tsp of red pepper flakes
• Optional: ½ tsp of rice malt syrup

Method:

1. Spiralise the courgettes according to instructions.
2. Heat the oil and sauté the broccoli florets in a large pan for about 5 minutes. Add the spiralised noodles and cook for another 2-3 minutes until soft.
3. Meanwhile wash and prep your cabbage, capsicum, carrot, and herbs.
4. If using: roast your almonds over medium to low heat in a small frying pan without any oil, stirring frequently to avoid any burning for 3-4 minutes.
5. Add all the ingredients for your dressing together and combine well.
6. To assemble: transfer your warm zoodles into your salad bowl, top with the rest of your prepped vegetables, herbs and nuts. Drizzle with your dressing and enjoy!