Raw Spicy Zoodles
A vibrant and refreshing dish featuring spiralized zucchini and a medley of colorful vegetables, all tossed in a creamy spicy sauce.
Ingredients
Vegetables
- 4 medium zucchini, spiralized into lovely, long ribbons Use fresh zucchini for best results.
- 1 red bell pepper, thinly sliced Adds sweetness and color.
- 1 carrot, julienned Provides a crunchy contrast.
- 1/4 cup purple cabbage, thinly sliced Adds depth and crunch.
- 2 tablespoons fresh cilantro, chopped For a burst of freshness.
- 1 tablespoon sesame seeds, toasted Adds a nutty flavor.
Sauce Ingredients
- 2 tablespoons almond butter Provides a creamy and rich base.
- 1 tablespoon tamari or soy sauce Offers umami depth.
- 1 tablespoon fresh lime juice Zesty and invigorating.
- 1 teaspoon grated fresh ginger Aromatic and warming.
- 1 teaspoon grated garlic Robust and fragrant.
- 1–2 teaspoons sriracha Adjust to desired heat level.
- 1 teaspoon maple syrup A touch of sweetness.
- 1 tablespoon water To thin, if needed.
Instructions
Preparation
- Spiralize the zucchini into zoodles and place them in a large mixing bowl.
- Thinly slice the red bell pepper, julienne the carrot, and thinly slice the purple cabbage. Add these to the bowl with zucchini.
Making the Sauce
- In a small bowl, whisk together almond butter, tamari, lime juice, ginger, garlic, and sriracha until smooth and creamy.
- If the sauce is too thick, add water until the desired consistency is reached.
Combining
- Pour the spicy sauce over the vegetable mixture and toss gently to coat.
- Let the zoodles sit for 5–10 minutes to allow flavors to meld.
Serving
- Garnish zoodles with freshly chopped cilantro and toasted sesame seeds just before serving.
- Enjoy immediately for the best texture and flavor.
Notes
For best results, hydrate zoodles slightly before serving. Avoid soaking them for too long to maintain crunch. Adjust sriracha based on spice preference.