| 16 | 15 | 595 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 1/4 cup | Almond butter (dressing) |
| 1 tbsp minced | Ginger root (dressing) |
| 1 clove(s) | Garlic (dressing) |
| 1 whole lime(s) | Lime juice (fresh) (dressing) |
| 1/4 tsp | Red pepper flakes (to taste, dressing) |
| 1/2 tsp | Maple syrup (dressing) |
| 1/4 cup | Tahini (dressing) |
| 1 medium | Carrots |
| 2 small | Zucchini |
| 1 cup | Bean sprouts |
| 1/2 medium pepper(s) | Red bell pepper (chopped) |
| 1 cup | Red cabbage (thinly sliced) |
| 1/2 cup | Green onion, scallion, ramp (thinly sliced) |
| 1 cup | Cilantro (coriander) (chopped) |
| 1 mango | Mango (peeled and chopped) |
| 5 almond | Almonds, raw |
1. Make zucchini and carrot “noodles” with spiralizer or julienner.
2. Thinly slice 1 cup of red cabbage. Thinly slice red pepper. Add cilantro, onion, mango and bean sprouts to chopped veggies. Mix all vegetables in a bowl.
3. Make dressing or use Raw Foodz Asian dressing.
4. Top with almonds and a lime wedge.
Vegetables
provide key vitamins and minerals important for good health and maintenance of the body!
| Fruit | 1.1 |
| Meat Alternative | 2.0 |
| Vegetables | 5.5 |
