Vietnamese Zoodle Salad
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
4 clove garlic
3 tablespoon agave
¼ cup lime juice
1 teaspoon sea salt
1 cup cilantro (optional)
2 zucchini, zoodled
2 carrots, peeled, julienned or grated
1 cucumber, peeled, sliced, and quartered
¼ cup fresh mint, coarsely chopped
¼ cup peanuts (optional), chopped
In blender, briefly chop the garlic, cilantro, and jalapeño. Add the agave, lime juice, and sea salt; blend to a liquid. In large bowl, combine the lime sauce with zoodles, carrots, cucumber, and mint. (Optional: Toss and sprinkle with peanuts or cashews.)