I can totally easily eat this by myself. It’s delicious and so refreshing! Be sure to modify to make as much as you need.)
2-3 tbsp Extra Virgin Olive Oil
3 tbsp Honey
2 tbsp Bragg’s Liquid Aminos, Nama Shoyu or Tamari Soy Sauce
1 tbsp Bragg’s Apple Cider Vinegar
1 tbsp Grated Fresh Ginger (may sub with a good pinch of ginger powder)
1 tsp Minced Garlic (About 1 good-sized clove)
Top with with chopped raw, unsalted cashews (optional)
Peel and spiralize zucchini and place in a medium mixing bowl. (If you don’t have a spiralizer, you can make zucchini noodles by simply using a vegetable peeler to cut thin ribbons of zucchini. Just be sure to keep the zucchini rotating to get the best results.)
Toss noodles and sauce and serve immediately.
May be warmed gently in a skillet. Just be mindful not to heat it too long and turn your noodles into mush.
I love the fresh crunch of raw zucchini noodles. If looking for them to be a little softer, you can sprinkle the noodles with salt and let them sit to the side about 5 minutes. This will cause it to release some of its water content, making the noodles softer. Just rinse and drain immediately before using.