- 2 medium zucchinis
- 1 TBSP fresh raw tahini
- 1 TBSP organic, non-GMO miso
- 1 fresh organic lime, squeezed
- 1 garlic clove, minced
- 1 TBSP Japanese rice vinegar
- 1/2 TBSP cumin
- 2 TBSP Hijiki or Wakame seaweed
Pass the zucchini through a spiralizer or mandolin slicer or sliced thin with a vegetable peeler. Set aside.
In a food processor or blender, mix all ingredients (except for the zucchini noodles). Puree until smooth. Pour the mixture over the zucchini noodles.
I like to lightly sauté the zucchini noodles in coconut oil and salt, but you can also eat them raw with the dressing if you prefer.
In South Central PA, you can find organic veggies here.