| 12 | 15 | 440 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1 large | Zucchini (or kelp noodles) |
| 1/4 medium head | Red cabbage (thinly sliced) |
| 1/4 cup | Mint, fresh (chopped) |
| 1 green onion (stem) | Green onion (chopped) |
| 1 medium | Carrots (grated) |
| 2 tbsp | Sesame seeds |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1/4 cup | Peanut butter, natural (or almond butter) |
| 1 tbsp | Tahini (for dressing) |
| 1 clove(s) | Garlic (for dressing) |
| 2 tbsp | Soy sauce, tamari (for dressing) |
| 1/4 cup | Water (for dressing) |
1. To make dressing:
2. Using a spiralizer, make noodles out of the zucchini.
3. Combine zucchini noodles, cabbage and carrots in large bowl and mix well.
4. Top with remaining ingredients and dressing.
Zucchini
is a good source of fibre which helps to absorb excess water in the intestines to provide moisture to the digestive process
| Meat Alternative | 1.5 |
| Vegetables | 5.6 |
