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Bethany O.: "Love this recipe! I've also repurposed the sauce…" Read More
9Ingredients
30Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini (large)
- 1 large carrot
- 2 scallions (chopped)
- 1/4 cup cilantro (chopped)
- 1/3 cup ponzu sauce
- 1 Tbsp. miso paste
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium620mg18% |
| Protein3g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars15g |
| Vitamin A70% |
| Vitamin C60% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Bethany O. 8 years ago
Love this recipe! I've also repurposed the sauce as a tofu marinade and a dressing for a cabbage salad.
Ten D 8 years ago
A titch too salty for me. Also, I'm not a huge fan of cold zucchini noodles so I stir fried this for a minute or so just to heat up and it was incredible. My wife, who doesn't care for veggies much at all, said that we should start making this every week. Again, maybe hold off on some of the ponzu sauce. Other than, this was awesome!