1/4–1/3 inch fresh ginger (or 1/4–1/2 tsp ginger powder)
Juice of 1/2–1 lime (to taste)
Instructions
Blend all of the ingredients (except for the zucchini) until smooth. Adjust lime to taste.
Pour the dressing over the zucchini noodles, mix, and enjoy!
Notes
I used the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer. Be sure to eat this right away! If not, squeeze the liquid out of the zucchini before pouring the dressing over. The zucchini is water rich and as it sits, the water will release and it will become soupy.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same.  Thank you for supporting Sweet Simple Vegan!
[…] dag lagde jeg squash-pasta med en sharon-ingefær-saus. Jeg har lenge hatt lyst til Ã¥ lage DENNE oppskriften, og i dag var dagen. Alt jeg gjorde var Ã¥ spirallisere to squash, og lage saus av 2 […]
I really don’t like raw spaghetti bolognese sauces, cause I don’t like raw tomatoes. But this persimmon sauce is so so so my kinda raw vegan spaghetti bolognese! Yum. Thanks for the inspo! #ssvanniversary
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Genial, me encanta….gracias.
★★★★★
De nada <3
[…] dag lagde jeg squash-pasta med en sharon-ingefær-saus. Jeg har lenge hatt lyst til Ã¥ lage DENNE oppskriften, og i dag var dagen. Alt jeg gjorde var Ã¥ spirallisere to squash, og lage saus av 2 […]
I really don’t like raw spaghetti bolognese sauces, cause I don’t like raw tomatoes. But this persimmon sauce is so so so my kinda raw vegan spaghetti bolognese! Yum. Thanks for the inspo! #ssvanniversary
[…] Zucchini Noodles with Persimmon Ginger Dressing by Sweet Simple Vegan […]