Anti Inflammatory Zucchini Noodles with Apple Cider Herb Sauce
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- 1 tsp fine sea salt, divided
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh basil, thinly sliced
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Spiralize the zucchini into long noodles using a spiralizer, or draw a vegetable peeler lengthwise along each zucchini to create wide ribbons. Spread the noodles on a clean kitchen towel or paper towels, sprinkle with 1/2 tsp of the salt, and let sit for 5 minutes, then pat dry — the noodles should feel noticeably less wet.
- 2
Whisk together the apple cider vinegar, honey, turmeric, ground ginger, and remaining 1/2 tsp salt in a small bowl until the honey dissolves. Set aside.
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