Four Servings
2 zucchini, ends trimmed
-
2 carrots
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1 head red cabbage, thinly sliced
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1 red bell pepper, thinly sliced
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1/2 cup bean sprouts
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3/4 cup raw almond butter
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2 oranges, juiced
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2 tablespoons raw honey
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1 tablespoon minced fresh ginger root
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1 tablespoon Nama Shoyu (raw soy sauce)
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1 tablespoon unpasteurized miso
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1 clove garlic, minced
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1/4 teaspoon cayenne pepper
Directions
- Slice zucchini lengthwise with a vegetable peeler to create long thin ‘noodles’. Place on individual plates.
- Slice carrots into long strips with vegetable peeler similar to the zucchini.
- Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
- Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
- Pour half of sauce into cabbage mixture and toss to coat.
- Top zucchini ‘noodles’ with cabbage mixture. Pour remaining sauce over each portion.
Nutrition
- Calories
- 452 kcal
- 23%
- Carbohydrates
- 45.8 g
- 15%
- Cholesterol
- 0 mg
- 0%
- Fat
- 28.6 g
- 44%
- Fiber
- 12.1 g
- 48%
- Protein
- 13.7 g
- 27%
- Sodium
- 478 mg
- 19%