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!
For the Veggie Noodles:
2 Cups Cooked Veggie Noodles (we used butternut squash, zucchini and onions)
For the Sunflower Butter Dressing:
1 cup sunflower seed butter
1 cup coconut milk
1 tbsp GF soy sauce or coconut aminos
2 cloves garlic
1/4 tsp salt
1 tsp crushed red pepper
1 tsp rice vinegar
- To make sauce: In a food processor, add sunflower seed butter and coconut milk.
- Add crushed red pepper flakes.
- Add garlic, soy sauce, vinegar and salt to taste.
- Pulse until smooth.
- Using a julienne peeler or spiralizer, cut the butternut squash, zucchini and onions. Place in a plate or a bowl.
- Pour over the sauce and mix well. Add the desired amount of dressing to your noodles – we used 2 large tablespoons.
- Serve, and enjoy!
- 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.