Servings: 6-8 (depending on how large you make the portions)
Ingredients:
3 cups of shredded zucchini
3 cups of shredded carrots
3 cups of shredded broccoli stems
3-4 cups of shredded red cabbage
1/2 cup pepitas (pumpkin seeds)
1/2 cup sunflower seeds
Basil for garnish
Sauce:
4-5 tablespoons of PB2 (this can easily be replaced by your choice of nut butter, slightly melted down in the microwave to make mixing easier)
5-6 tablespoons of soy sauce
2 1/2 tablespoons of rice wine vinegar
1 1/2 tablespoons of sesame seed oil
1/2 teaspoon of freshly grated ginger
1 teaspoon of garlic powder
Directions:
Using a food processor, shred all of your veggies. (For a lazier version, by prepackage shredded veggies, or a shredded broccoli slaw in replacement.)
Combine all the ingredients for the sauce. Pour the sauce over the shredded vegetables and then toss in the sunflower seeds and pepitas. To finish, garnish with fresh basil.
Note: Since this does make A LOT, if planning on having left overs, leave all the ingredients separate in order to avoid soggy vegetables and seeds.
Happy eating!
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