Rating5/5 (from 4 ratings)5
4 cloves garlic
3 tablespoons agave
¼ cup lime juice
1 teaspoon sea salt
1 cup cilantro (optional)
2 zucchinis (zoodled)
2 carrots (peeled, julienned or grated)
1 cucumber (peeled, sliced and quartered)
¼ cup fresh mint (coarsely chopped)
¼ cup chopped peanuts (optional)
1. In blender, briefly chop the garlic, cilantro, and jalapeño. Add the agave, lime juice, and sea salt. Blend to a liquid.
2. In a large bowl, combine the lime sauce with zoodles, carrots, cucumber, and mint.
3. Optional: Toss and sprinkle with peanuts or cashews.
Germin8's ThoughtsBy germin8
A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it.
This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
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