Scale
Ingredients
- 2 medium zucchini’s, spiralized
- 3/4 cup carrots, grated
- 1/2 cup red cabbage, chopped
- 1 medium cucumber, chopped into half moons
- 2 sprigs green onion, chopped
- 1 tbsp coconut oil
- FOR THE SAUCE
- 2 tbsp coconut aminos
- 1 tsp ginger paste (or ginger powder)
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp garlic powder
Instructions
- Place a pan on the stove and set to medium/low heat
- Melt the coconut oil in the pan
- Add the zucchini to the pan and cook for 2-3 minutes. You want the noodles to be lightly sautéed to aid digestion, but still crunchy
- Remove from heat and set aside to cool
- Once cooled, add the zucchini to a bowl and combine with the other veggie ingredients
- In a small mixing bowl, combine the sauce ingredients with a whisk
- Pour the sauce over the noodle bowl and serve immediately