Lunch or Dinner
To create your low-calorie and nutrient-dense veggie noodles, all you need is a spiralizer or vegetable peeler.
The dressing recipe is easy to make and you can always alter depending on your taste.
Refrigerate your leftover dressing in a mason jar and it will last a week!
2 Cups Cooked Veggie Noodles (we used butternut squash, zucchini and onions)
TIPS:You can these vegetables to make your noodles:Beets, carrots, cucumber, sweet potato, broccoli, radish, parsnip, turnip. If you are going to use asparagus, carrots, or any other high-moisture vegetables pat them dry before sauteing or seasoning. This helps prevent the vegetable ribbons from becoming too limp and wet.