During the summer months, many of us might be searching for recipes that can be made without sweating over a hot stove. This no-cook dish fits the bill for those days when you want something good to eat, but don’t want to turn on the heat. It’s delicious and nutritious, chock full of colorful vegetables.
“Noodles”:
– 1 medium zucchini or yellow summer squash, spiralized into noodles
– 1 large carrot, peeled into long strands
– 1 scallion, cut into ¼ inch pieces
– 1/2 cup shredded purple cabbage
– 1/2 cup cauliflower florets
– 1/2 cup bean sprouts (optional)
Sauce:
– 2 Tbsp tahini or plain hummus
– 2 Tbsp Almond butter or Peanut Butter
– 1 Tbsp fresh lemon juice
– 2 Tbsp low sodium soy sauce
– 1 Tbsp honey
– 1/2 tsp fresh garlic, minced
– 1/2 tsp fresh ginger, grated or ¼ tsp ginger powder
Using a spiralizer, create the zucchini into noodle-like strands, do the same with the carrot or use a vegetable peeler to create long strands from the carrots. Place both zucchini noodles and carrots strands in a medium size bowl and add the rest of the vegetables.
Whisk all the sauce ingredients in a separate bowl. The sauce will be thick, you can add water, 1-2 tsp of water to thin it out a bit. However, the end result should be the consistency of mayonnaise.
Pour the sauce over the “noodles” and veggies, toss well. This is a great dish to make in advance to allow the flavors to marry and increase the flavor profile. Makes 4 servings. Cover, and store in the refrigerator.
Adapted from Prevention.com
Content submitted by Janyce Gately – MS, RD, LDN, CHWC
Take the guesswork out of healthy eating by working with a registered dietitian. Set realistic goals, create an action plan, get started off on the right foot and receive guidance along the way. Reach out to the dietitians at Waverley Oaks to learn more at nutrition@waverleyoaks.com.