Almond-Sesame Zucchini Noodles with Quick Pickled Veggies
Prep Time 25 minutesmins
Total Time 25 minutesmins
Ingredients
1bunch of radishesabout 6 medium, cut into ½” cubes
1/4English seedless cucumber cubed
1/4cuprice vinegar
2teaspoonssea saltdivided
1/2cupunsalted almond butter
1small garlic clove
1/4cupfreshly squeezed lime juicefrom two limes
2tablespoonsgluten-free tamari
2teaspoonsraw honey
2teaspoonsdark toasted sesame oil
4medium zucchiniBlade D, noodles trimmed
1tablespoonblack sesame seedsfor garnish
Instructions
Combine the radishes, cucumber, vinegar, and 1 teaspoon salt in a medium mixing bowl. Allow the veggies to marinate for 10 minutes, tossing occasionally.
Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor. Add more water, 1 tablespoon at a time, until you reach the consistency of peanut sauce.
Transfer almond-sesame sauce to the mixing bowl with the zucchini noodles. Toss well to coat. Divide among bowls, top with the quick pickled veggies, and garnish with the sesame seeds.
Serve at room temperature or cold, alongside your favorite Asian hot sauce.
Recipe Notes
Per serving (1 out of 4) - Calories: 332, Fat: 24g, Saturated Fat: 3g, Carbs: 26g, Fiber: 6g, Sugars: 18g, Protein: 12g, Sodium: 392mg