Serves 4.
Note: Tahini is sesame paste; substitute a smooth nut butter or peanut butter. Tamari is the Japanese equivalent of soy sauce; substitute the more common soy sauce, if necessary. From Robin Asbell.
• 1/4 c. tahini (see Note)
• 1 tbsp. minced fresh ginger
• 1 garlic clove, pressed
• 1 tsp. dark sesame oil
• 1 tbsp. tamari (see Note)
• 1 tbsp. rice vinegar
•1 tbsp. brown sugar
• 1/2 tsp. red pepper flakes
• 1 lb. zucchini (2 medium zucchinis), made into thin noodles (see main article)
• 1 medium watermelon radish or 6 red radishes, thinly sliced
• 1 large carrot, halved lengthwise, then thinly sliced on a diagonal
• 1 medium avocado, pitted and sliced
Directions
In a cup, stir the tahini, ginger, garlic, sesame oil, tamari, rice vinegar, sugar and pepper flakes. Stir in a tablespoon or so of water to make a pourable consistency. Reserve.
In each of 4 wide bowls, place a heaping cup of zucchini noodles, and top with a quarter of the radishes, quarter of the carrots and quarter of the avocado. Drizzle with 2 heaping tablespoons of the tahini mixture and serve.
Nutrition information per serving:
Calories200
Carbohydrates15 g
Protein5 g
Fat15 g
Saturated fat2 g
Cholesterol0 mg
Sodium300 mg
Total sugars7 g
Dietary fiber6 g
Exchanges per serving: 1 carb, 1 medium-fat protein, 2 fat.
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