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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
buckwheat sprout toxicity?martinj - 1 day 7 hours ago
Any low fat recipes? Awful lot of nuts in almost everythingJADAMZ - 2 days 12 hours ago
Shower Filterlizh7 - 4 days 13 hours ago
Eye CareSarah_the_Bee - 1 week 22 hours ago
Alternative to nutritional yeastClaireT - 1 week 2 days ago