This Thai recipe is a great way to get heal inflammation.
Adapted from Prevention.com
Recipe by Julie Daniluk
Yield: 4 servings
Ingredients
- 1 med. zucchini
- 1 lg. carrot
- 1 green onion, chopped
- 1/2 c shredded purple cabbage
- 1/2 c cauliflower florets
- 1/2 c mung bean sprouts
- Optional: sea salt and olive oil to taste; chopped walnuts.
Sauce:
- 2 Tbsp. tahini
- 2 Tbsp. almond butter
- 1 Tbsp. lemon juice
- 2 Tbsp. tamari (gluten-free)
- 1 Tbsp. raw honey
- 1/4 tsp garlic, minced
- 1/2 tsp ginger root, grated
Directions:
- Use a mandoline slicer or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
- Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
- Pour the sauce over the noodles and vegetables, and toss. This dish tastes even better the next day, once the flavors have had a chance to blend.
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