1. Combine all dressing ingredients in a small bowl, mix well and set aside.
  2. Allow coconut oil to melt over low-medium heat and saute shallots for 1-2 minutes.
  3. Add spiralised vegetables and chilli.
  4. Gently cook for 4-5 minutes, stirring constantly.
  5. Arrange in bowls and serve with fresh coriander, cashews and almond butter dressing.