This simple light sauce, which also makes a great dressing or dip for veggies, was inspired by Ani Phyo. I like playing around with traditional Asian recipes - and this is the result!
My way is to combine noodles of different colours and textures with a sweet Teriyaki sauce and serve alongside Garlicky Green Beans (see post April 24, 2011) and diced juicy canteloupe for a complete meal!
Raw Mixed Noodle Teriyaki Serves 4
Sauce2 Tbsp extra-virgin olive oil
1 Tbsp raw Tahini (or 1 Tbsp Almond butter)
2 Tbsp gluten-free Tamari
3 Tbsp agave
1 Tbsp apple cider vinegar
1 Tbsp grated fresh ginger
1 tsp minced garlic
Noodles
1 cup finely shredded Red Cabbage
3 cups of noodles (use any combination of root veggies like zucchini, carrots, daikon, etc)
- Whisk together the sauce ingredients in a bowl (or mix the sauce in a blender)
- If you want a thicker sauce, simply increase the tahini (or Almond butter)
- Shred cabbage and put in the bowl containing the sauce
- Make noodles with a Spirooli, Spiralizer, or veggie peeler
- Add noodles to the bowl with the cabbage and sauce
- Mix all together until thoroughly coated
- For added nutrition, sprinkle some sesame seeds or sprouted lentils over top
- Noodles and sauce mixture will keep 1-2 days in the fridge
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