CORE Kitchen’s Thai Zucchini Noodles
Serves 2–4 as a main dish
2 medium zucchini
4 cups chopped broccoli
1 cup shredded carrots
1 cup diced cucumber
1 cup shredded red cabbage
3 tablespoons chopped mint
3 tablespoons chopped basil
3 tablespoons chopped scallion
3 tablespoons chopped cilantro
1 cup cauliflower rice (chop cauliflower into florets, then chop into small pieces using a food processor)
¼ cup toasted cashews
1 cup soaked almonds (soak overnight, then drain and rinse)
12 soaked dates (Bring water to a boil, turn off heat. De-pit dates, and soak for 30 minutes.)
1 cup coconut milk
¼ cup tahini
1½ tablespoons minced garlic
1 tablespoon peeled and diced ginger
½ teaspoon cayenne pepper, or to taste
¾ cup lime juice
1/3 cup coconut water
A spiralizer is a great tool, and can be purchased for around $20. Use it to spiralize your zucchini into noodles. Blanch noodles in boiling water for 10 seconds, then immediately transfer to the fridge to cool.
Blanch the broccoli for 1 minute (or steam for 5 minutes), then transfer immediately to a refrigerator to cool.
To prepare the sauce, add soaked almonds, soaked dates, coconut milk, tahini, garlic, ginger, cayenne pepper, lime juice, and coconut water into a blender and blend until incorporated. Transfer to a saucepan and warm over low heat.
To assemble, place zucchini noodles and broccoli on a plate, and cover with ½ cup warmed sauce. Top with carrots, cucumber, cabbage, cauliflower rice, herbs, and cashews.