Low Histamine Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

4.6

(27)

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
½ tsp fine sea salt

For the sauce

2 tbsp coconut oil
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
¼ tsp ground turmeric
3 tbsp coconut aminos
1 tsp apple cider vinegar
1 tsp honey

For serving

2 scallions, thinly sliced (optional)
1–2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.

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