A refreshing and colorful Thai-inspired salad with a creamy almond dressing.
In a mixing bowl, whisk together the almond butter, soy sauce, honey, minced garlic, grated ginger, hot sauce, and the juice of one lime until smooth.
If the dressing is too thick, add a splash of water to reach your desired consistency.
Using a vegetable peeler, create ribbons from the zucchini and carrots.
For uniform ribbons, apply even pressure while peeling.
Thinly slice the purple cabbage and green onions.
Use a sharp knife for clean cuts and to preserve the freshness of the vegetables.
Combine all the prepared vegetables in a large bowl.
Toss the vegetables gently to avoid bruising them.
Pour the dressing over the vegetables and toss until evenly coated.
Add the dressing gradually to control the amount used and avoid overdressing.
Serve the salad immediately, garnished with reserved green onion tops.
For an extra touch, sprinkle some sesame seeds or crushed peanuts on top.
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