Asian Raw Zucchini Noodles

Ingredients

• 4 medium sized zucchinis
• 1 bunch of basil
• 2 carrots, peeled
• 2 tbsp red miso (mixed with 2 tbs water)
• 1 avocado
• ½ cup extra ripe mango
• 2” nub of fresh ginger
• 15 sprigs of mint
• 1 tsp rice wine vinegar
• 1 tsp red pepper flakes
• 1 tsp shoyu or Bragg’s Aminos
• juice of one lime

Instructions

1. With a mandolin, carefully slice the zucchini into thin strips. Repeat with carrots. This is your noodle base. 
2. Remove stems from basil, and chop into thin strips with a sharp knife. Combine zucchini, basil and carrots in a medium sized bowl and set aside.
3. In a blender, combine miso/water mixture, avocado, peeled and chopped mango, ginger, mint, rice vinegar, red pepper flakes, shoyu and juice of one lime. Blend on a low setting to liquefy. 
4. Pour over the zucchini mixture and stir to coat. Let rest for 10 minutes before serving. Add salt/shoyu to taste.

This article and recipe adapted from this site!