RECIPE: Zucchini noodles and coriander salad

SCOTT Mathias is the creator of the iLifeFoods, scottmathiasraw and GoVegan Deli range of digestive health and plant protein solutions, and an advocate of a RAW VEGAN Food lifestyle to promote and maintain excellent good health.

He also promotes and teaches the concept of self-healing as an Integrative Health Coach, through personal coaching and online broadcasts. 

Scott is a well-known and popular face at Kawana and Noosa Farmers Markets on the Sunshine Coast in QLD, where he has had a stall selling his products and helping customers with their health issues every weekend for the past 8 years.  

Today, he can be found preparing delicious raw vegan food in his brand new GoVegan Deli in Thomas Street, Noosaville.

Zucchini noodles and coriander salad

Ingredients: 

2 medium sized zucchini (courgette), peeled and spiralised (use a hand

spiraliser or easy to operate 3 in 1 bench top machine)

500 g (16 oz) red cabbage, sliced thinly

1 medium white turnip, peeled and finely diced

1 sheet nori roll paper, cut into small squares

60 g (2 oz) raw cashew nuts (roasted and salted are acceptable)

60 g (2 oz) coriander (cilantro), coarsely cut. Set aside some leaves for garnish

2 red shallots or spring onions (scallions), thinly sliced

Pineapple chilli dressing:

2 Birdseye or Jamaican chillies (or chilli of choice), coarsely chopped, or 2

teaspoons of dried chilli pieces

2 medium garlic cloves, coarsely chopped

250 g (8 oz) fresh sweet pineapple, diced into small pieces

3 limes, juiced

salt and pepper to taste

Method:

Combine all the salad ingredients in a prep bowl. Combine all the

dressing ingredients and mix. Toss the dressing into the salad and serve.

Garnish with remaining coriander.    

- Scott Mathias


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