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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2		trimmed	4.62	0.6842	0.5962	0.08800000000000001
carrot	2			104.96	24.5248	2.3808	0.6144
head red cabbage	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
bean sprout	1/2	cup		-	-	-	-
almond butter	3/4	cup	raw	1151.25	35.2875	39.3	104.0625
orange	2		juiced	4.65	1.0747	0.0723	0.0207
honey	2	tablespoons	raw	-	-	-	-
ginger root	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
nama shoyu	1	tablespoon		-	-	-	-
miso	1	tablespoon	unpasteurized	33.66	4.3129	2.1743	1.0217
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.