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    Raw Spicy Zoodle Bowl

    Jul 25, 2014 • Main Dish, Salads

    Jump to Recipe·Print Recipe

     Fully Raw and Sweetly Spicy ZOODLE bowl (zucchini noodles) Vegan, Gluten Free and BEAUtiful - from The Glowing Fridge

     

    Let’s talk about zoodles.  

    They’re genius!

    Have you heard of them before?! I never had until I went vegan. Zoodles are noodles made out of zucchini; made by using a sweet kitchen tool – the spiralizer 🙂 

    I picked up a spiralizer at Bed Bath & Beyond the other day because I’ve been thinking about zoodles so much – (thanks to Pinterest) and I love love love it! The spiralizer was about $25. While it’s not the highest quality, it gets the job done. I’m not about to splurge on a spiralizer.. ha. It’s one of those kitchen gadgets that you probably won’t use everyday (I suppose you could though) but is nice to have on hand in case you feel like getting creative and making fun, low-carb spiral noodles. You could also spiralize potatoes to make your own curly fries, cabbage for cole slaw, and thin apple slices to dehydrate, the list goes on. It comes with 3 different blades, is easy to clean and doesn’t take up too much space. Who knew?!

     

    Fully Raw and Sweetly Spicy ZOODLE bowl (zucchini noodles) Vegan, Gluten Free and BEAUtiful - from The Glowing Fridge  

    I found out about zoodles from FullyRawKristina on YouTube a while back. I thought I should keep the “fully raw” theme going and make this entire recipe completely raw – because why not? Your body will love you for it and your kitchen will stay cool during these hot summer days – no cooking required.  You don’t need a spiralizer to make this yummy bowl, it just makes some fun noodle shapes. You could always use a julienne peeler, chop it up yourself or use a food processor.

     

    Fully Raw and Sweetly Spicy ZOODLE bowl (zucchini noodles) Vegan, Gluten Free and BEAUtiful - from The Glowing Fridge

     

    Alongside zoodles, we have carrot noodles, red bell pepper slices, red cabbage strips, celery, corn, sesame seeds, cilantro and a sweetly spicy dressing that has the perfect flavor with just the right amount of spice! You could always make it less spicy by using less jalape?o or omit altogether if you’re not into the spicy thing. I love how healthy and light this meal is, but it’s also filling – perfect for summer.

    Don’t be afraid to make a huge bowl, it’s the best way to get in a large amount of nourishing veggies.

    I find new favorites everyday and this Raw Spicy Zoodle Bowl is definitely one of them; it just works. Especially in the summer. This bowl is beautifully presented with vibrant colors so you could even impress at a party or get your fam excited for veggie goodness.

     

    Print
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    Raw Spicy Zoodle Bowl

    Print Recipe
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    Description

    Fully Raw, Vegan, Gluten-Free, Soy-Free


    Ingredients

    Scale
    • 1 large zucchini, spiralized or peeled
    • 2 large carrots, spiralized or peeled
    • 1 red bell pepper, sliced thin (any color is good)
    • 1 cup purple cabbage, chopped into small strips
    • 1 cup fresh corn (optional)
    • 1/2 cup celery, chopped small
    • 1/4 cup fresh cilantro, chopped
    • 2–3 tablespoons sesame seeds

    Spicy Dressing

    • 1-inch piece of fresh ginger, peel removed
    • 1/4– 1/2 inch chunk of jalapeño, depending on your spiciness liking)
    • 1/2 of an avocado
    • fresh juice from 1 lime
    • 1/4 – 1/3 cup of water, depending on how thick/thin you prefer your dressing)
    • 2 teaspoons maple syrup (or your favorite sweetener)
    • 1/2 tablespoon raw, unrefined, organic coconut oil
    • 1/4 teaspoon fine-grain sea salt
    • pepper, to taste
    • Optional add-ins: cashews, peanuts, edamame, green onions, hemp hearts

    Instructions

    1. Spiralize or peel zucchini and carrots.
    2. Add to a large bowl along with the red pepper, purple cabbage, corn, celery, cilantro and sesame seeds. Mix well.

    For the Dressing

    1. In a blender, combine all of the dressing ingredients and blend until smooth.
    2. Pour dressing over salad, mix well and serve!

    Notes

    • Makes 2 large servings. If you don’t like spicy, you can use less jalapeño or omit altogether. If you think you will have leftovers, you can always keep the dressing separate and add as needed so the veggies don’t become soggy in the refrigerator. Will keep in the refrigerator up to 2 days.

    Nutrition

    • Serving Size: 2

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

    Happy weekend loves!

     

     

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    Reader Interactions

    Comments

    1. Belinda Baker

      April 18, 2016 at 7:43 pm

      Just wonderin how many calouries in this dish ??
      Thanks Belinda

      Reply
    2. CG

      March 09, 2016 at 7:27 pm

      I just made this recipe tonight and wanted to let you know how much I loved it! Thanks for sharing, I’ve reposted the link on my Facebook page to share with my friends

      Reply
    3. LuvAlissa88

      July 17, 2015 at 1:03 pm

      Yum! This looks so refreshing and nourishing!
      It will definitely be on the menu this upcoming week 🙂
      Have a great weekend, Shannon!

      Reply
    4. Cecilia

      March 11, 2015 at 1:20 pm

      Very yummy and so fresh. Trader Joe’s only had regular cabbage, but it works great. Thanks for the recipe. Another great addition to my 60-day {Vegan Challenge}!

      Reply
    5. Carina

      October 01, 2014 at 12:09 pm

      Or you can save money and just use a peeler for the zucchini and carrots.
      Can’t wait to try!

      Reply
      • Shannon Leparski

        February 27, 2015 at 7:16 am

        Yes, very true! Sometimes I use a julienne peeler if I’m in a rush 🙂 hope you enjoy

        Reply
    6. Sandy

      August 11, 2014 at 9:45 pm

      Looks delish 😀

      Reply
      • Shannon Leparski

        February 27, 2015 at 7:16 am

        Thank you Sandy, it’s so fresh and definitely delish!

        Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    SHANNON LEPARSKI, IHP
    bottomless king coffee please 🖤 #tiredmama wh bottomless king coffee please 🖤 #tiredmama 

what are you guys up to today?! I’m installing our new shower filter that I can’t wait to share about, running errands, cleaning, thinking about dinner, the usual Sunday things 💗💗💗
    HANDLE NAME CHANGE!! I’ve been wanting to do th HANDLE NAME CHANGE!!

I’ve been wanting to do this for a while as a fresh start with all the changes to my “brand” in the last year. It feels right to just use my name 😀 (fun fact: I haven’t taken my hubbys last name yet because of business paperwork that I’m too lazy to figure out 😅 name changes are complicated) 

@theglowingfridge started out of my love for the plant based lifestyle but so much has changed in the last 9 years and I’ve been itching to update. Nothing else will change and my blog will still remain as is, if you still use my recipes and such. Love you all and thank you for supporting me through all these changes 🤍🤍🤍

#namechange #handlechange #branding
    what I eat for gut health, happy hormones, healthy what I eat for gut health, happy hormones, healthy skin & hair, and to be a patient mama 🖤

When my blood sugar is on a nasty rollercoaster, I’m not the best mama that I know I should be for my girl. I’m more irritable and short. So I prioritize protein, healthy fats and carbs at each meal. This helps me feel balanced and provides energy to play and chase after her all day! I need all the fuel I can get.

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I’m sharing different content like this because I feel like it and don’t want to be stuck in a box 😀

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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