Ingredients
- 2 medium zucchinis
- 1 TBSP fresh raw tahini
- 1 TBSP organic, non-GMO miso
- 1 fresh organic lime, squeezed
- 1 garlic clove, minced
- 1 TBSP Japanese rice vinegar
- 1/2 TBSP cumin
- 2 TBSP Hijiki or Wakame seaweed
Instructions
Pass the zucchini through a spiralizer or mandolin slicer or sliced thin with a vegetable peeler. Set aside.
In a food processor or blender, mix all ingredients (except for the zucchini noodles). Puree until smooth. Pour the mixture over the zucchini noodles.
I like to lightly sauté the zucchini noodles in coconut oil and salt, but you can also eat them raw with the dressing if you prefer.
Notes:
In South Central PA, you can find organic veggies here.