1 zucchini, peeled
1 cup shredded carrots
1/2 cup marinated mushrooms
Handful of cilantro
1 green onion
Topped with chopped raw cashews or peanuts
Sauce
1/4 cup raw tahini
Juice of 1 lime
2 tbsp tamarind paste
2 medjool dates
Thumb of fresh ginger
1 small Thai chili
1/4 cup sun dried tomatoes
3 tbsp water
Combine all sauce ingredients in a blender, blend until smooth. Pour sauce over zoodles, carrots, mushrooms and top with cilantro, green onions and cashews.
