Ingredients

• 2 zucchini , ends trimmed
• 2 carrots
• 1 head red cabbage , thinly sliced
• 1 red bell pepper , thinly sliced
• 0.5 cups bean sprouts
• 0.75 cups raw almond butter
• 2 oranges , juiced
• 2 tablespoons raw honey
• 1 tablespoon minced fresh ginger root
• 1 tablespoon Nama Shoyu , raw soy sauce
• 1 tablespoon unpasteurized miso
• 1 clove garlic , minced
• 0.25 teaspoons cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Nutrition per serving