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Total Time: ~30 minutesServings: 4Ingredients1 medium zucchini2 medium carrots4 green onions¼ red cabbage½ red bell pepper½ bunch cilantro3 tablespoons creamy almond butter (unsweetened & unsalted) 1 ½  tablespoons soy sauce1 teaspoon agave nectar1 teaspoon toasted sesame oil1 lime, juiced1 inch ginger3 garlic clovesEquipmentKnifeLarge mixing bowlSpiralizer (or a julienne vegetable slicer or mandoline)Microplane graterTongsDirectionsUsing a spiralizer, cut the zucchini and carrots into thin noodles. Add

Recipe: Thai Vegan Slaw EquipmentKnifeLarge mixing bowlSpiralizer (or a julienne vegetable slicer or mandoline)Microplane graterTongsIngredients1 medium zucchini2 medium carrots4 green onions¼ red cabbage½ red bell pepper½ bunch cilantro3 tablespoons creamy almond butter (unsweetened & unsalted) 1 ½  tablespoons soy sauce or tamari1 teaspoon agave nectar1 teaspoon toasted sesame oil1 lime, juiced1 inch ginger3 garlic clovesDirectionsUsing a spiralizer or mandoline, cut the zucchini and carrots into