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Zoodles with Cashew Satay Sauce

For the sauce:

2 heaped tbsp. RAW Organic Cashew Butter
1 tbsp. tamari
1 tsp. RAW Organic Acacia Flower Honey
1 tsp. RAW Organic Apple Cider Vinegar with Mother
1 small garlic clove, minced
¼ red chilli, minced
1 tsp. fresh ginger, grated
2 tbsp. water
2 tbsp. lime juice

For the zoodles:

2 courgette
½ small carrot, grated
½ red pepper, sliced thinly
Handful spring onions, chopped

To garnish:

Lime wedges
Coriander or parsley
A handful chopped cashews, per person

Whisk together all of the ingredients for the sauce. Taste and add more of anything if you think it needs it. The sauce should be pourable so add another tablespoon of water if you need to.

Use a spiralizer to create noodles with the courgette. Toss the zoodles with the carrot, pepper and spring onions.

Pour the sauce over the vegetables and toss to combine.

Garnish with your desired toppings and eat immediately.


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Serves 1-2