Here is another good recipe for hot summer days. It's nearly raw and contains the colors of the rainbow. You can make it completely raw, of course, but we love roasted cauliflower, so I roasted it and lightly roasted the broccoli. I'll include 2 options for sauces, one is light and one is a little heavier. Both compliment this dish very well, so pick one and give it a try. (You can also use rice noodles instead of raw zucchini noodles.)
I used the spiralizer attachment for my Kitchen Aid mixer to spiralize the zucchini. I use a peeler to make the carrot ribbons. If you don't have a spiralizer, you can ribbon the zucchini as well, but I highly recommend getting a spiralizer.
3 medium zucchinis
2 green onions, sliced thin
1 cup of finely chopped cabbage (red or green)
1 cauliflower, cut into florets
1 head of broccoli, cut into bite size pieces
chopped cilantro (optional)
sesame seeds (optional)
1/4 cup brown sugar
1/4 cup soy sauce
1 Tbsp tomato paste
2 Tbsp rice vinegar
2 Tbsp lime juice
2 tsp sesame oil
1/4 tsp garlic powder
1/3 cup tahini or peanut butter
2 Tbsp lime juice
3 Tbsp maple syrup
1 Tbsp curry powder
1/2 Tbsp fresh grated or diced ginger
2-3 Tbsp water (as needed)
1) Heat the oven to 400 degrees F. Toss the cut cauliflower with a little olive oil and salt, and spread on a sprayed baking sheet. Cook for about 20 minutes, flip and add the broccoli, and cook another 12-15 minutes.
2) While the cauliflower is baking, spiralize and/or ribbon your zucchini and carrots and chop the cabbage and green onions. Mix all together in a big bowl.
3) Whisk together the ingredients from the sauce of your choice. (If making the heavier sauce, you might want to use an immersion blender.) Toss the sauce with your veggies either all in the big bowl or separately in serving bowls.
4) Add mixed veggies to serving bowls, add the cauliflower and broccoli and garnish with peanuts, cilantro, and/or sesame seeds.