Spicy Asian Zucchini Noodles
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The Real Food Dietitians · by The Real Food Dietitians★ 4.7

Spicy Asian Zucchini Noodles

NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 15%
CARBS 17G22% OF CAL
4G FIBER4G OTHER9G TOTAL SUGAR
FAT 28G78% OF CAL
3G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chilled zucchini noodles with vegetables and a creamy, spicy almond butter dressing. Light, refreshing, and adaptable as a side or light main.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler
  • 1 large carrot, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or a julienne vegetable peeler
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup snow peas or sugar snap peas, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro leaves, roughly chopped
  • 1/2 cup creamy almond butter (without added sugar)
  • 2 Tbsp avocado oil (may substitute olive oil)
  • 1 Tbsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
  • Pinch of red pepper flakes or cayenne, to taste
  • 3 Tbsp coconut aminos
  • 1 Tbsp water
  • Juice of 1 lime
  • Lime wedges for serving
PREP
15M
SODIUM
340MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.