- 1 tbsp almond butter
- 2 tbsp tamari
- 2 tbsp rice wine vinegar
- Generous splash maple syrup
- Squeeze dijon mustard
- Red pepper flakes for garnish
- Few chopped cashews for garnish
Chop onion, garlic, and carrot and sauté in sesame oil for a few minutes. Meanwhile, combine the almond butter, tamari, rice wine vinegar, maple syrup, and dijon mustard. Add matchstick red pepper and scallion to the onion, garlic, and carrot mixture and saute for about 2 minutes. Throw in the spiralized zucchini (I love the thinnest setting for this recipe) about 1/2 of the sauce and a dash of red pepper flakes. Toss and let cook for another 2 minutes. Garnish with chopped cashews, scallions, and more red pepper flakes/sriracha if you love spice!
Lily Kunin is the voice behind the NYC-based food blog Clean Food Dirty City. Inspired by the chefs in her family as well as her friends who are looking for easy recipes, her mission is to create food that is simple, clean, and flavorful. Follow her blog on Instagram @cleanfooddirtycity.