Asian Raw Zucchini Noodles


Asian Raw Zucchini Noodles
Ingredients
  • 4 medium sized zucchinis
  • 1 bunch of basil
  • 2 carrots, peeled
  • 2 tbsp red miso (mixed with 2 tbs water)
  • 1 avocado
  • ½ cup extra ripe mango
  • 2” nub of fresh ginger
  • 15 sprigs of mint
  • 1 tsp rice wine vinegar
  • 1 tsp red pepper flakes
  • 1 tsp shoyu or Bragg’s Aminos
  • juice of one lime
Instructions
  1. With a mandolin, carefully slice the zucchini into thin strips. Repeat with carrots. This is your noodle base. 
  2. Remove stems from basil, and chop into thin strips with a sharp knife. Combine zucchini, basil and carrots in a medium sized bowl and set aside.
  3. In a blender, combine miso/water mixture, avocado, peeled and chopped mango, ginger, mint, rice vinegar, red pepper flakes, shoyu and juice of one lime. Blend on a low setting to liquefy. 
  4. Pour over the zucchini mixture and stir to coat. Let rest for 10 minutes before serving. Add salt/shoyu to taste.
This article and recipe adapted from this site!

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