Zucchini and Carrot Salad With Asian Dressing


Ultra Basic





A recipe allowed in a / / / / diet.

With low amounts of calories, this zucchini and carrot salad is perfect if you're going on a diet. Plus, it also has a fresh and exotic flavor. That is thanks to the Asian dressing, made with sriracha, ginger, soy sauce, and honey, thickened with a touch of almond butter.

Nutritional Chart

Calories: 155 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 10 g
  • 16 g

Ingredients Needed for Zucchini and Carrot Salad With Asian Dressing

1 large carrot
1 zucchini
2 tablespoons of almond butter
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon ginger, chopped
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lime juice
½ red bell pepper
cooked quinoa (optional)
fresh parsley (optional)
1 teaspoon olive oil (optional)

How to Make Zucchini and Carrot Salad With Asian Dressing

  1. Spiralize the zucchini and carrot. Finely slice the red bell pepper.
  2. For the dressing, add the almond butter in a large bowl. Add the sriracha, vinegar, sesame oil, ginger, soy sauce, honey, and lime juice. Mix everything.
  3. Place the spiralized veggies in a large bowl and mix them with the dressing.
  4. Serve topped with quinoa and parsley.

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4 thoughts on “Zucchini and Carrot Salad With Asian Dressing”

    1. PS I used peanut butter instead of almond butter, sherry vinegar instead of rice vinegar and sweet chilli sauce instead of sriracha. Still very tasty.

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