Description
A fresh take on Asian-inspired noodles, you can also sub yellow summer squash or cucumber for the zucchini—basically any veggie shines in this dressing.
Ingredients
Scale
Base:
- Two medium-sized zucchini
Dressing:
- 1/4 cup of garlic extra virgin olive oil (if it’s not available at a store near you, you can crush a couple of cloves in a bowl and pour oil around it; let sit for an hour or two, then strain liquid)
- 1 tablespoon toasted sesame oil
- Juice from 1/4 lemon
- 1 tablespoon of rice vinegar or apple cider vinegar
- 2 tablespoons of freshly grated ginger
- 1 tablespoon of tamari or soy sauce
- 1 tablespoon of organic honey
- 1 tablespoon of toasted sesame seeds
Instructions
- Whisk all dressing ingredients together in a bowl until emulsified.
- Spiralize the zucchini into a combination of thin and wide noodles or peel into wide ribbons. You can leave it raw or sauté it in a pan over medium-low heat with olive oil and cook until the zucchini just starts to shrinks in size, then dress with the sauce.
Notes
Dressing keeps covered in the refrigerator for one week.