3 medium zucchini
3 large carrots
2 green onions, chopped
1 cup shredded purple cabbage
1 cup cauliflower florets
1 cup mung bean sprouts
½ cup crushed peanuts
½ cup chopped fresh coriander
¼ cup tahini
¼ cup almond butter (or cashew butter, or a blend of both)
¼ cup tamari or (coconut aminos)
2 tbsp agave (or maple syrup)
2 tbsp lime or lemon juice
1 clove garlic, minced
1 tsp ginger root, grated
Zucchini Noodles1

Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
Whisk sauce ingredients in a bowl.
The sauce will be thick, but will thin out after it’s mixed with the vegetables.
Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.

Submitted by: A-Bomb


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