Whole30 Curry Salad with Zucchini Noodles
A delicious, easy to make Whole30 curry salad with zucchini noodles that is super flavorful and full of nutrient dense vegetables and ingredients. This recipe is not only Whole30 compliant but vegan as well- awesome!
Servings Prep Time
8 20minutes
Cook Time
Servings Prep Time
8 20minutes
Cook Time
  • 8 large zucchinis
  • 3cups kalestems removed *SEE NOTES*
  • 3 bell peppersjulienned
  • 4 large carrotsribboned or julienned
  • 1/2cup raw cashewstoasted
  • chopped cilantrofor topping
  • chopped green onionsfor topping
  1. Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
  2. Spiralize the zucchini first. I like to use the “C” blade on my Inspiralizer. Feel free to spiralize it as thick or as thin as you’d like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.
  3. Place the zucchini noodles on the baking tray and cook in the oven at 450 degrees Fahrenheit for about 10-15 minutes until soft throughout. Set aside. This process eliminates excess water. If you notice they are wet after coming out, be sure to re-drain them.
  4. In a large bowl, combine all of the salad ingredients (except for the toppings) together. Stir everything very well. Set aside.
  5. Place the dressing ingredients into a Vitamix or high-speed blender. Blend on high, about 30-45 seconds, until smooth and creamy throughout.
  6. Add the dressing to the salad bowl, little by little until the desired consistency has been reached. Taste as you go. Serve and enjoy
Recipe Notes

For a Whole30 compliant chili garlic paste, check out this recipe here! Otherwise, you can buy chili garlic paste at most Asian markets!

Be sure to massage the kale leaves after removing the stems. Do so by rubbing them thoroughly between your fingers and hands for several minutes. You will notice the leaves will become darker in color and will shrink a bit. This will make them easier to chew and break down!