Makes:

4 Servings

Ingredients

• 1 medium zucchini
• 1  large carrot
• 1 green onion, chopped
• 1/2 cup shredded purple cabbage
• 1/2 cup cauliflower florets
• 1/2 cup mung bean sprouts or radish sprouts (spicy)

FOR SAUCE:
• 2 tbsp tahini
• 2 tbsp almond butter
• 1 tbsp lime or lemon juice
• 2 tbsp tamari (wheat free)
• 1 tbsp raw honey
• 1/4 tsp garlic, minced
• 1/2 tsp ginger root, grated

This dish is packed with low-cal zucchini and other detoxifying vegetables: Cabbage and cauliflower help balance hormones by reducing excess estrogen, and almonds are high in omega-9 and vitamin E. Recipe adapted from Meals That Heal Inflammation by holistic nutritionist Julie Daniluk.

Instructions

• Use a spiralizer (or mandolin or vegetable peeler) to create noodles from the carrot and zucchini. Place them in a large mixing bowl and top with the other vegetables.
• Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
• Pour the sauce over the vegetables and toss. This dish tastes even better the next day once the flavours have had a chance to blend.