4 star :: delicate flavors. Fresh and bright and rich
2 medium zucchini (ends cut off) 1/2 cup cabbage (shredded) 1/2 cup carrots (shredded) 1 handful cilantro (chopped)
The Dressing: 1/4 cup creamy almond butter (or mixed nut butter) 1/4 cup toasted sesame oil 1/4 cup EVOO 1 T date/tahini paste 1 T coconut amino acids 2 T lime juice 1 t ginger (grated) 4 cloves garlic crushed 1/2 t chili flakes Sea salt and pepper Thin out with olive brine or water if needed.
Instructions Using the 3mm blade of spiralizer, slice zucchini into a large bowl. Add cabbage and carrots. Set aside. Combine ingredients for dressing. Stir until smooth and thick. Pour dressing over zucchini. Stir to coat. Garnish with cilantro. Refrigerate until ready to serve.
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