Cucumber Noodles with spicy tahini sauce

• Vegan
• Gluten free

• Produce

  • 1 handful Baby kale
  • 2 Cucumbers, large

• Condiments

  • 1/4 cup Agave
  • 1 tbsp Lemon juice
  • 1/2 cup Tahini
  • 1 4 cup Tablespoons Tamari or nama shoyu, wheat free

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 1 handful Cashews, whole

• Liquids

  • 1/8 cup Water

Found on rachelcarr.com

Description

Ingredients

• 2 large cucumbers, peeled
• 1 handful baby kale
• 1 handful whole cashews
• 1-2 teaspoon chili powder (depending on how spicy you like it)
• ½ cup tahini
• ¼ cup Tablespoons wheat free tamari or nama shoyu
• 1 Tablespoon lemon juice
• ⅛ cup water
• ¼ cup agave, maple syrup, raw honey or 2 dates

Directions

• Blend everything together until smooth.
• Using a spiral slicer turn both of the cucumbers to make noodles. If you dont have a spiral slicer you can use a vegetable peeler to make wide long noodles.
• Toss the noodles with 2-4 Tablespoons of the finished sauce until thoroughly coated. Top with micro kale, whole cashews and a little more of the sauce.
• Serve immediately. Dressed cucumber will start to get watery quickly.