Total Time: ~30 minutes

Servings: 4


  • 1 medium zucchini
  • 2 medium carrots
  • 4 green onions
  • ¼ red cabbage
  • ½ red bell pepper
  • ½ bunch cilantro
  • 3 tablespoons creamy almond butter (unsweetened & unsalted) 
  • 1 ½  tablespoons soy sauce
  • 1 teaspoon agave nectar
  • 1 teaspoon toasted sesame oil
  • 1 lime, juiced
  • 1 inch ginger
  • 3 garlic cloves



  1. Using a spiralizer, cut the zucchini and carrots into thin noodles. Add to the large mixing bowl. 
  2. Thinly slice the green onions (green and white part), red cabbage (not the core), and red bell pepper (remove the seeds). Add to the large mixing bowl.
  3. Finely chop the cilantro (leaves and stems). Add to the large mixing bowl.
  4. Using a microplane grater, mince the garlic and ginger. Before grating ginger, peel the skin with a knife. 
  5. In a small bowl, whisk together garlic, ginger, almond butter, soy sauce, agave nectar, sesame oil and the juice of a lime. 
  6. Add the dressing to the mixing bowl.
  7. Using the tongs, toss the vegetables until everything is completely coated. 
  8. Eat immediately or let marinate in the refrigerator up to 3-5 days. 

Link to full uncensored how to video. (click here)

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