Thai Voodle Salad

Serves 4
Time 15 minutes


1 continental cucumber
1 large carrot
⅓ cup raw cashews
¼ cup pomegranate seeds
¼ cup coriander leaves
1 tbsp sesame seeds
Lime wedges, for garnish

Jar Dressing

2 tsp sesame oil
½ garlic clove, minced
Juice and zest of 1 lime
2 tsp minced ginger
2 tbsp coconut aminos (or tamari/soy sauce)
1 tsp Dijon mustard
Salt and pepper


Spiralize the cucumber (noodle setting) with a spiralizer, then shave the carrot into ribbons with either spiralizer or a vegetable peeler. On a large serving plate arrange cucumber and carrot as a base.

In a lidded jar, add all of the dressing ingredients then seal with the lid and shake to combine.
Pour dressing over voodles and toss to coat.

Scatter over the pomegranate seeds, coriander, cashews and sesame seeds. Serve with lime wedges.