Pad Thai Dressing:

• 1/4 cup freshly squeezed lime juice
• 1 Tablespoon minced ginger
• 1 clove garlic, minced
• 1/2 Teaspoon toasted sesame oil
• 1/4 cup coconut aminos
• 1 Teaspoon tamarind paste
• 1 Teaspoon maple syrup
• 1/3 cup avocado oil
• 1/4 cup cashew butter, (or almond/sunflower seed/peanut butter)

Salad Ingredients:

• 1 1/2 pounds zucchini, spiralized into noodles, 7 cups
• 1 – 8 ounce cucumber spiralized, 3 cups
• 1 cup grated carrot
• 2 cups shredded purple cabbage
• 1/2 cup thinly sliced green onion
• 1 1/2 cups cubed mango, 10 ounces, from 1-2
• 2 cups thinly sliced red bell pepper, 8 ounces, from 1
• 1 ripe avocado, cubed

Garnishes:

• 1/2 cup toasted chopped cashews
• 1/4 cup chopped cilantro