½ cup peanut butter
2 tablespoons tamari
2 tablespoons toasted sesame oil
Zest and juice of 1 lemon
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon peeled and grated
½ teaspoon crushed red pepper flakes
1 large zucchini/ baby marrow
2 large carrots, scrubbed or peeled
¾ cup mung bean sprouts
¾ cup pea pods, halved crosswise
½ cup shredded red cabbage
½ cup thinly sliced green onions
⅓ cup chopped fresh cilantro, lightly packed
¼ cup chopped raw or roasted peanuts
To make the sauce, put the peanut butter, tamari, oil, lime zest and juice, sugar, garlic, ginger, and red pepper flakes in a blender and process until smooth, stopping once to scrape down the blender jar.
To make the noodles, use a spiralizer to cut the zucchini and carrots into thin spaghetti strands, then cut with a knife into 4-inch lengths. Transfer to a large bowl and add the sprouts, pea pods, cabbage, green onions, and cilantro and toss gently. Add the sauce and toss until evenly distributed. Sprinkle with the peanuts. Serve immediately.
Lemons are very good for you, they contain vitamin C, B6, A, E, Folate, Niacin thiamin, Riboflavin, Copper, Calcium, Iron, Magnesium, Potassium, Zinc and Protein. They can be used to treat throat infections, indigestion, constipation, dental problems and high blood pressure. Lemons also strengthen the immune system and are also considered an excellent blood purifier.
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