Asian Raw Zucchini Noodles

Name: Asian Raw Zucchini Noodles
Ingredients: 4 medium sized zucchinis 2 carrots, peeled 1 bunch of basil 1 avocado 2 tbs red miso (mixed with 2 tbs water) ½ cup extra ripe mango 15 sprigs of mint 2” nub of fresh ginger 1 tsp rice wine vinegar 1 tsp shoyu or Bragg’s Aminos 1 tsp red pepper flakes juice of one lime

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Servings: 2

Cost: $2.10 /serving

Ingredients

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4 medium sized zucchinis 2 carrots, peeled 1 bunch of basil 1 avocado 2 tbs red miso (mixed with 2 tbs water) ½ cup extra ripe mango 15 sprigs of mint 2” nub of fresh ginger 1 tsp rice wine vinegar 1 tsp shoyu or Bragg’s Aminos 1 tsp red pepper flakes juice of one lime

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Instructions

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With a mandolin, carefully slice the zucchini into thin strips. Repeat with carrots. This is your noodle base. Remove stems from basil, and chop into thin strips with a sharp knife. Combine zucchini, carrots, and basil in a medium sized bowl and set aside.In a blender, combine avocado, miso/water mixture, peeled and chopped mango, mint, ginger, rice vinegar, shoyu, red pepper flakes, and juice of one lime. Blend on a low setting to liquefy. Pour over the zucchini mixture and stir to coat. Let rest for 10 minutes before serving. Add salt/shoyu to taste.