8.15.13 ~ Mango & Mint Marinated Zucchini-Spaghetti

Assembly required, but no heat. Toss zucchini-spaghetti with dressing...work it in with your hands. Raw goodness (we hope). Top with pistachios, and if you have some greens or little sprouts that might be good too. Tofu is ready to go, but I suggest grilling again in a skillet or over flame if you have time so the marinate will caramelize up a bit. Much experimentation here. Enjoy.

MANGO & MINT MARINATED ZUCCHINI-SPAGHETTI and GRILLED TOFU
 green kitchen stories




Mint & Mango Marinated Zucchini Spaghetti
Serves 4 as a side dish, or 2 as a dinner

Raw Spaghetti
2 Zucchinis
Wash the zucchinis and slice them with whatever tool you have (read below).

Mint & Mango Sauce
1 mango medium size
4 tbsp olive oil (add more if you like)
15 leaves fresh mint
1 inch fresh red chili
2 inches fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish
Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
Pour the mango mint marinade over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.

When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer.