Recipe Directions

In blender, briefly chop the garlic, cilantro, and jalapeño. Add the agave, lime juice, and sea salt; blend to a liquid. In large bowl, combine the lime sauce with zoodles, carrots, cucumber, and mint. (Optional: Toss and sprinkle with peanuts or cashews.)

Germin8's Thoughts

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

I loved the sauce for this recipe! So refreshing with a a nice punch of spice (but I did throw in a whole jalapeno, including the seeds).

0 votes
+
Vote up!
-
Vote down!

The mint and cilantro really brighten up the zoodles! I used raw, crushed almonds instead of peanuts. A quick and tasty dish!

0 votes
+
Vote up!
-
Vote down!

beautiful and fresh looking! A must-try!!

0 votes
+
Vote up!
-
Vote down!

This sounds/looks really good, and I look forward to trying it! FYI: a mandoline slicer with the right blade works for making 'zoodles', too. Thanks for the recipe!

0 votes
+
Vote up!
-
Vote down!

i really want try this one... thank you!

Leave a Comment