Spicy Thai Zucchini Noodles
This raw Spicy Thai Zucchini Noodles dish is a creative healthy way to eat, while giving you a chance to put to use your spiralizer skills. It is a quick and easy, gluten-free way to add veggies to your menu. Detox and anti-inflammatory friendly. No cooking required!
We suggest Spirooli for spiralizing.
- 2 spiralized zucchini
- 1 spiralized carrot
- 1 cup Mung bean sprouts
- 1 chopped green onion
- ½ bunch cilantro chopped
- 10 cashews
- 1 lime
- 1/4 garlic clove
- 1/4 cup tahini
- 6 tablespoons coconut aminos, Braggs aminos, tamari, or soy sauce
- 3 tablespoons sesame oil
- 1-2 tablespoons crushed red pepper
- 3 tablespoons honey or 3 Medjool dates
Start by making the sauce in a small blender.
Blend sesame, garlic, lime juice, honey, soy sauce, tahini until well mixed and creamy.
Spiralize the zucchini and carrot and place into large bowl.
Mix sauce thoroughly into the noodles.
Top with Mung bean sprouts, chopped cilantro, green onion, red pepper and cashews.
Serve and enjoy!
Makes 2 servings.
Calories: 280 Protein: 5g Carbohydrates: 24g Fat: 8g Fiber: 5g
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