Tangy Ginger Lime Apple Ribbon Salad! GF, V, SCD & Paleo!

Hey Happy Tummies!

I hope everyone is staying warm with these plummeting temps around the country!!

I have to admit: I love getting all snuggled up and watching a movie, knowing that it's blustery and freezing outside:)

Speaking of movies, I cannot WAIT for the new Hunger Games movie to come out on Friday!

I'm going to see it with my fam when I go home next week for Thanksgiving.

I can't wait to see my little niece!! Isn't she just the cutest ever?!

And I guessss I'm excited to see this little princess too :) haha

SO tonight, I made a particularly delicious and colorful meal.

I used my fave gadget...the spiralizer! (You can make this without a spiralizer, just chop the veggies into small pieces and it'll be a chopped salad!)

I call this colorful pile of deliciousness the Tangy Ginger Lime Apple Ribbon Salad!

Now friends, don't take the word "salad" lightly --- this dish PACKS. A. PUNCH!

"Noodles" of carrots, beets, zucchini, and cucumber smothered in a nutty ginger lime sauce, and kissed with cilantro and honey crisp apples!

Now, if you've been following my blog, you'll know the special place honey crisp apples have in my heart:) I mean, I love them, like woah.

I even made an entire post about them a while back :) haha

And let me tell you, those sweet little nuggets of honey crisp glory really shine in this dish.

And it's gluten and Grain Free, Vegan, Specific Carb Diet friendly, and Paleo!

Here's what you need: (Serves 1 as a main, 2 as a side)

1/2 zucchini, made into noodles
1/2 cucumber, made into noodles
1 carrot, made into noodles
1/2 beet, made into noodles
1/2 honey crisp apple, diced
1/2 red onion, sliced paper thin
1/4 cup cashews, chopped
2 Tbsp cilantro, minced

Sauce:
1/3 - 1/2 cup peanut butter
2 tsp fresh ginger, grated on a micro plane
3 Tbsp Raw Apple Cider Vinegar
Juice of 1 lime
8 drops pure liquid stevia alcohol-free (SCD use 1/2 tsp honey)
2-3 Tbsp water

Spiralize (or chop) your veggies and put them in a large bowl.

After you slice your onions, let them soak in a bowl of ice water for about 5-10 minutes. (This gets rid of that harsh, onion-y bite that raw onions have)

Combine your sauce ingredients in a small bowl. Add enough water to thin out the sauce until it is "drizzly" - about 2 - 3 Tbsp.

Toss your veggie noodles, onions, cashews, and cilantro with the sauce until evenly coated.

Garnish with cashews and cilantro.

My goodness, you guys. This was SO GOOD! This dressing. I'm serious, I could drink it it was so delicious! Tangy, fresh, a little gingery, nutty, sweet -- AMAZING!!

It pairs so wonderfully with the subtly sweet veggie noodles, the buttery cashews, and the bright and fresh cilantro.

And it's so crunchy and fabulous. My favorite part was the honey crisp apple bits -- super sweet and juicy.

Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple -- it's a rainbow of nutritious goodness!

With this cilantro and lime action, all I need is a margarita! :D

Do you like trilogy movies like the Hunger Games, or Twilight, or Lord of the Rings?

Until next time!

Also -- be sure to follow GlutenFreeHappyTummy on Facebook or Twitter for instant updates!!