If you don't have a spiralizer, just slice very thinly, or use peeler to make thin strips.
In wide shallow bowl, combine:
2 med. zuchinni, spiralized
1 carrot, long thin slices with peeler
1 bunch green onions, sliced
1/2 red bell pepper, long thin slices
large handful fresh raw mung bean sprouts
Mix in small bowl:
1/4 c. raw almond butter
1/2 inch fresh ginger, minced
1 T. Braggs, or soy sauce of choice
1 clove garlic, minced
1 T. agave
1/4 - 1/2 tsp. cayenne (or to your personal heat index!)
dash sea salt, to your taste
Mix sauce and veggies lightly.
To serve, top with a bit of cilantro, and 2 T. coarse chopped raw cashews
The sauce is sweetly heated, nutty, delicious!
This makes a gi-normous serving for a really hungry guy, or several smaller servings for us daintier eaters. Whatever size your serving, you'll be back for seconds!
I would highly recommend this one as a dinner offering to non-rawbies, a tasty introduction to the delights of fresh raw eating - especially if they already enjoy Thai flavors!