Oral Allergy Syndrome Friendly Zucchini Noodles with Apple Cider Herb Sauce

Total time18 min

Prep time10 min

Cook time8 min

Oral Allergy Syndrome Friendly Zucchini Noodles with Apple Cider Herb Sauce

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
1 tsp fine sea salt, divided
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
2 tbsp apple cider vinegar
1 tsp honey
¼ tsp ground turmeric
¼ tsp ground ginger
2 tbsp fresh basil, thinly sliced
1 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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