Tangy Ginger Lime Apple Ribbon Salad

Wow – thank you guys for your wonderful notes on my birthday! I was just so touched by the love you showed on my special day. You made it a great one! So thank you!

I don’t know about where you live, but here in NYC it has been a SCORCHER.

I mean – we’re talking temperatures in the 90s. Obscene humidity. You walk outside and within about 2 minutes, you’ve got a Niagara Falls situation happening to the pores of your face.

And living in a studio apartment, trust me,Β the last thing I want to do is turn on the oven to cook dinner.

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I have been groovin’ on Nice Cream and this beautiful dish since I’ve been back from Spain!

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What is this delicious and colorful meal?

It’s my Tangy Ginger Lime Apple Ribbon Salad!

AKA a colorful pile of deliciousness!

I used my favorite gadget — the spiralizer! (YouΒ can make this with out a spiralizer, just chop the veggies into small pieces and it’ll be a chopped 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!

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

And it’s grain and gluten free, vegan, Specific Carb Diet friendly, and paleo!

This is the spiralizer I have. I love it. It’s like the mac-daddy of spiralizers. But if you’re unsure about whether or not you want to take the plunge, I also have a little baby spiralizer that’s perfect for making zucchini and carrot noodles.

A mandoline slicer works too with the julienne attachment.

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 large 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 (or nut/seed butter of choice)
2 tsp fresh ginger, grated on a microplane
3 Tbsp Raw Apple Cider Vinegar
Juice of 1 lime
8 drops pure liquid stevia (alcohol-free) — (SCD substitute 1/2 tsp honey)
2-3 Tbsp water

Tools:
spiralizer
microplane grater
good chef’s knife (this is the one I use and love)
mixing bowl
large bowl

Directions:

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 ride of the harsh, onion-y bite that raw onions have.) Drain and pat dry.

Combine your sauce ingredients in a small mixing 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 was so crunchy and fabulous. My favorite part was the honey crisp apple — super sweet and juicy little bits – yum!

Finally, it really is a beautiful dish with all the colors. Red, Orange, Green, Purple — it’s a rainbow of nutritious and wholesome goodness!

With this cilantro and lime action, all I need is a margarita! πŸ™‚

How do you stay cool in the summertime? What’s your favorite summertime meal?

See ya tomorrow morning on the Podcast!

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34 thoughts on “Tangy Ginger Lime Apple Ribbon Salad

    1. Haha thanks. I promise it’s super easy! The spiralizer does all the work! Hugs and love xox

  1. Hey Caralyn: I am very sorry I missed your birthday. So, a belated HAPPY HAPPY BIRTHDAY!
    I also have missed the previous couple of blogs, which I also am sorry about. I do plan on getting caught up, just not sure when.

    My younger sister passed away 11/2 weeks ago, after a long illness, and the Celebration of her Life in Christ was last Tues., July 31.
    It has been a busy time, since I am executor, and was P.O.A. for years previous. She had been a widow for 22 years. Her only son is now 22, and has physical challenges himself.
    So now we are into all the legal stuff, which is time consuming, such as settling all things with the funeral home today, except payment so far. πŸ˜€
    Next we have lawyer, banker, insurance.

    Enuff rambling from me, my dear, sweet, Young friend. I am so looking forward to life returning to almost normal, when I can leisurely sit and read good, encouraging, thought provoking, spiritual, Christ Honouring and uplifting thoughts each Monday and Thursday. As you will know now, I am not a cook. πŸ˜€

    Anyway, I again say enuff rambling?

    Happy Birthday, trusting your day was super.
    God’s Blessing Caralyn.
    Luv ya my Friend, πŸ˜€β€οΈπŸŒΉπŸ˜˜

    1. Oh George, I am so sorry for your loss. Gosh my heart goes out to you and your family during this difficult and Halle going time. Know that I am keep you all in my prayers. Thank you for your kind birthday blessings. Sending you and yours the biggest hug in the world. Hang in there friend. Xox

  2. I know you put the onion in the ice water, but doesn’t the taste still overwhelm everything else? Seems like every time I get a salad with onion, even just bits, the taste comes through above everything else. One I’m thinking of specifically has broccoli, cauliflower, raisins, sunflower seeds, and a sauce made with vinegar, sugar, and mayo. I usually leave the onions out because they stick out. You could probably find some substitutes for the sugar and mayo. Will have to try yours! xoxo

    1. Thank you so much Kenneth! Yeah onions can be brutal but I promise the ice water trick does wonders!! Hugs and love xox

  3. This looks DELICIOUS and as a newly married woman who I and my husband are always on the go this looks perfect and healthy! Thanks for following me and I look forward to your next post! God Bless 😊

  4. That looks fantastic! I’m going to have to try this. I’m a ginger lime-um-aholic (I don’t think that’s how words work), so I’m eager to try this, though I’ll use the chopped method.

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