Spring Noodles

Many people used to think breaded and fried was the only way to eat zucchini. Now,this is totally into raw zucchini noodles. They’re so easy to make and have a wonderful but mild flavor of their own, so they work well with just about everything.  Enjoy!

Ingredients

  • 2 medium zucchini, noodled
  • 1 medium onion, chopped
  • 1/2 lb baby snap peas
  • 1 carrot, grated
  • 2 tablespoons olive oil
  • 2 tablespoons agave
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon red pepper flakes

Instructions

  1. Make noodles out the zucchini with a spiralizer, grater, or with a vegetable peeler. Toss the noodles together with the whole snap peas, chopped onion, and grated carrot.
  2. In a small cup, whisk together the oil, agave, vinegar, garlic, salt, pepper, and red pepper flakes. Toss with the noodles until coated.
  3. These can be served as is, or marinated for an hour or so, or gently dehydrated for a bit.
Lisa VigerAbout Lisa Viger

Lisa Viger is an artist, photographer, market gardener, and food blogger. She loves all the animals with whom she shares this beautiful planet, and enjoys showing others that a healthy vegan lifestyle can be economical, simple, fun, and delicious, too. Check out Lisa's amazing blog Raw on $10 a Day or Less: http://www.rawon10.com/

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