Vietnamese Zoodle Salad

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Featured Recipe by GoneRaw.com
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Added:(4/6/2008)

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Entree
Prep Time:	7 mins
Cook Time:	0 mins
Servings:	4

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Description: 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. The cilantro is optional; because I think it tastes better without it.

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4 cloves Garlic

1/2 Jalapeño Pepper

3 tbsps Agave Nectar

1/4 cup Lime Juice

1 tsp Sea Salt

1 cup Cilantro, (optional)

2 Zucchini, zoodled

2 Carrots, peeled, julienned or grated

1 Cucumbers, peeled, sliced, and quartered

1/4 cup Mint Leaves, fresh, coarsely chopped

1/4 Peanuts, (or cashews), chopped

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. Toss and sprinkle with peanuts or cashews.