The spiralizer is a wonderful invention that improves the raw vegan lifestyle. It gives you the opportunity to create unique dishes, so you don’t have to eat salads or smoothies every meal. Zucchini happens to be one of the easiest vegetables to spiralize because it’s not hard like a sweet potato. Plus, they are easily enjoyable even without cooking them.
For this recipe, we are mimicking signature Asian flavors with raw vegan ingredients. These flavors give the zucchini noodles a sweet and sour taste, which refreshes the palate. The recipe just calls for zucchini, but you are welcome to dice up some scallions or Thai chilies if you want to go the extra mile. Believe us when we say that going the extra mile for more flavor is always worth the effort.
- Prep Time: 10m
- Total Time: 10m
- 1/4 c coconut aminos
- 2 tbsp. raw agave nectar
- 2 tsp. grape seed oil
- 2 garlic cloves, minced
- 1 tsp. freshly squeezed lime juice
- pinch of sea salt
- pinch of black pepper
- 2 large zucchini, spiralized
- Add the coconut aminos, agave nectar, grape seed oil, minced garlic, lime juice, and sea salt and pepper to a small bowl and whisk to combine.
- Set aside this sauce while you spiralize the zucchini.
- Rinse the zucchini noodles in a colander and then pat dry with paper towels to soak up excess moisture.
- Add the zucchini noodles to a large bowl and pour the sauce over them. Use tongs to thoroughly mix the zucchini noodles in the sauce and then serve immediately.
- Top with optional diced scallions and Thai chilies.