Ingredients
- Ingredients
- •2 medium zucchinis
- •2 large carrots
- •2 green onions, chopped
- •1 cup shredded purple cabbage
- •1 cup cauliflower florets
- •1 cup mung bean sprouts or radish sprouts (spicy) (optional)
- •1/2 cup crushed peanuts (optional)
- •1/2 cup chopped fresh coriander/cilantro (optional)
- Sauce
- •1/4 cup tahini
- •1/4 cup almond butter (or cashew butter, or a blend of both)
- •2 tbsp lime or lemon juice
- •1/4 cup tamari (select a wheat free version for gluten-free diets)
- •2 tbsp agave (or maple syrup)
- •1/2 tsp garlic, minced
- •1 tsp ginger root, grated
Directions
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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.
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.Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
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.Pour the sauce over the vegetables and toss. Best after 1 day in the fridge.