Serves: to depend on serving size
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0Raw zucchini noodles with three sauces
Print RecipeIngredients
- Zucchini noodles
- 6 large zucchinis (1 per person)
- 2 1/2 cups cashew nuts
- Three Sauce
- Sauce number 1
- 1 cup soaked cashew
- 2 cloves of garlic
- 1/2 preserve lemon, just skin washed and diced
- 1 teaspoon three color peppercorn, freshly ground ( I put more )
- be careful with salt because lemon is salty
- 1/2 cup water ( depends how tick you want your sauce to be )
- Sauce number 2
- 1 cup soaked cashew
- 4 cloves of garlic
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- Sauce number 3
- 1 cup soaked cashew
- 2 cloves of garlic
- 1/4 cup sun dried tomato puree
- three color peppercorn, freshly ground
- 1/2 water
- be careful with salt because sun dried tomatoes cud be salty
- If you like spicy add some fresh chiles
Instructions
Soak cashews for 2 to 3 hours or overnight.
Remove the tips from the zucchini and use the mandolin to make the noodles.
For each sauce put all ingredient in the blender or food processor and blend.
For Sauce number 2 mix sliced green onion and chopped fresh dill by hand.
Put the cut zucchini in a colander, sprinkle with salt to pull the moisture out and let it drain for 20 minutes before tossing with sauce.
Or toss right before serving (I prefer toss right before serving option)
This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
This recipe was entered in the contest for Your Best Recipe with Noodles
