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.
Two medium-sized zucchini
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
1. Whisk all dressing ingredients together in a bowl until emulsified.
2. 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.
Dressing keeps covered in the refrigerator for one week.