Spicy Zucchini Noodles with Almond Milk and Almond Butter Dressing

A Note From feedfeed

Craving a hearty serving of veggies? This luscious bowl of zoodles is just as crunchy as it is delicious. Tossed in a zesty, spicy almond milk and almond butter dressing, this easy (and not to mention, vegan!) dinner is one that you’ll make time and time again. Freshly grated ginger and garlic bring a powerful punch to this dressing, while a drizzle of almond milk provides a silky smooth texture. Want to intensify the spice level? Toss in an extra pinch or two of red pepper flakes!

I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com.

Prep time 15mins
Serves or Makes: 4

Recipe Card

Spicy Zucchini Noodle Salad


  • 4 medium spiralized zucchini
  • 2 medium spiralized carrots
  • 1 cup thinly sliced purple cabbage
  • 1/3 cup fresh cilantro, plus more for serving
  • 3 thinly sliced scallions
  • 1/4 cup toasted sliced almonds, plus more for serving
  • 1/2 sliced red chili, plus more for serving

Almond Milk Dressing


  • 1/2 cup almond butter
  • 1/4 cup almond milk
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly grated garlic
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  • Kosher salt, to taste
  • Red pepper flakes, if desired


  • Step 1

    In a large bowl, toss all salad ingredients until combined.

  • Step 2

    In a small bowl, whisk all dressing ingredients until smooth. Toss into salad and serve immediately. Top with more cilantro, sliced almonds and sliced red chilis, if desired.