Asian Zucchini Noodles: Zucchini “Pasta” with Citrus-Infused Miso Sauce

Ingredients

  • 2 medium zucchinis
  • 1 TBSP fresh raw tahini
  • 1 TBSP organic, non-GMO miso
  • 1 fresh organic lime, squeezed
  • 1 garlic clove, minced
  • 1 TBSP Japanese rice vinegar
  • 1/2 TBSP cumin
  • 2 TBSP Hijiki or Wakame seaweed

Instructions

Pass the zucchini through a spiralizer or mandolin slicer or sliced thin with a vegetable peeler. Set aside.

In a food processor or blender, mix all ingredients (except for the zucchini noodles). Puree until smooth. Pour the mixture over the zucchini noodles.

I like to lightly sauté the zucchini noodles in coconut oil and salt, but you can also eat them raw with the dressing if you prefer.

Notes:

In South Central PA, you can find organic veggies here.

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