Go Back

Almond-Sesame Zucchini Noodles with Quick Pickled Veggies

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1 bunch of radishes about 6 medium, cut into ½” cubes
  • 1/4 English seedless cucumber cubed
  • 1/4 cup rice vinegar
  • 2 teaspoons sea salt divided
  • 1/2 cup unsalted almond butter
  • 1 small garlic clove
  • 1/4 cup freshly squeezed lime juice from two limes
  • 2 tablespoons gluten-free tamari
  • 2 teaspoons raw honey
  • 2 teaspoons dark toasted sesame oil
  • 4 medium zucchini Blade D, noodles trimmed
  • 1 tablespoon black sesame seeds for 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