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
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
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