Zoodles with Zesty Almond Sauce

This raw veggie dish is a great to way get a bundle of antioxidants and polyphenols in. The sauce is modified from a classic satay sauce with a bit of a zesty kick to it.

Ingredients: Serves 2.

• 2 large zucchinis

• 1 small head of broccoli

• 1 large carrot, peeled into long strips

• 1/4 small red cabbage, thinly sliced

• 4-6 button mushrooms, sliced

• 1 red pepper, cored and chopped into small pieces

• 2 spring onions, finely chopped

• 2 tablespoons raw or roasted sesame seeds

Sauce:

• 1/4 cup coconut amino’s

• 1/4 cup almond butter

• 2 tablespoons fresh orange juice

• 1 teaspoon orange zest

• 2 teaspoons fresh lime juice

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon grated garlic

• 3 teaspoons grated ginger

METHOD:

1. use a spiral slicer to zoodle the zucchini OR use a peeler to julianne the zucchini into long strips.

2. Chop off the florets of broccoli into smaller pieces

3. Combine the zoodles, carrots, mushrooms, red pepper , spring onion and broccoli into a salad bowl. Set aside.

4. Place all the sauce ingredients in a blender and process until creamy.

5. Pour the sauce over the vegetables and toss until well combined.

6. Sprinkle with sesame seeds.

Enjoy x