Creamy Thai Carrot Salad

Sauce Ingredients:

• 1/2 cup water
• 1/2 cup raw cashews
• 2 tbsp lemon juice
• 1 tbsp tamari
• 1 small piece ginger

Bowl Ingredients

• 1 cup carrot noodles
• 1 cup squash noodles
• 1/3 cup chopped cilantro
• red chili flakes to garnish

Directions:

1. Blend all sauce ingredients in the blender until creamy.
   
2. Spiralize the veggies with the spiralizer and set aside until ready to use.
3. Pour sauce over noodles, garnish and serve fresh! 

For more recipes by Chef Jenny Ross check out her blog here!