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
- 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.
Dressing keeps covered in the refrigerator for one week.