- 2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler
- 1 large carrot, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or a julienne vegetable peeler
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup snow peas or sugar snap peas, thinly sliced
- 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 (may substitute olive oil)
- 1 Tbsp toasted sesame oil
- 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
- 3 Tbsp coconut aminos
- 1 Tbsp water
- Juice of 1 lime
- Lime wedges for serving
- Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.
- Add red cabbage, snow peas green onions and cilantro. Toss lightly to mix then set aside.
- In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini ‘sweats’ you’ll have the right consistency.
- Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
- Store leftovers in a covered container in the fridge for up to 2 days.
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- Serving Size: 1/5 of recipe
- Calories: 260
- Sugar: 5 g
- Sodium: 135 mg
- Fat: 22 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g