Spicy Asian Zucchini Noodles

This chilled ‘noodle’ salad packed with crunchy veggies features a creamy almond butter dressing with a spicy kick. Serves 6 as a side dish or 4 as an entree with your protein of choice.

  • 2 medium zucchini – cut into ‘noodles’ using a spiral cutter or vegetable peeler
  • 1 large carrot – cut into ‘noodles’ using a spiral cutter or vegetable peeler
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup snow peas
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro leaves, roughly chopped

  • 1/2 cup creamy almond butter (without added sugar)
  • 2 Tbsp avocado oil (such as Primal Kitchen or Chosen Foods)
  • 1 Tbsp toasted sesame oil (such as Chosen Foods)
  • 1 clove garlic, finely minced
  • 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
  • Pinch of red pepper flakes or cayenne, to taste
  • 1 Tbsp coconut aminos
  • 1 Tbsp water
  • Juice of 1/2 lime
  • Lime wedges for serving

  1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter (aka ‘spriralizer’) or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.

Please visit therealfoodrds.com for full instructions.

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