Part of our learning at IIN is to try out the different dietary theories we are learning about. As we were learning about Eating Raw I joined a group of students who decided to declare Wednesday as Raw Day, so every Wednesday we commit to eating only raw foods. After tiring of a day of salads the first week I decided to try to make the veggie pasta that others were talking about. I made this the night before and brought it to work for lunch the next day. It has a very light flavor and is good alone as a light meal or snack, or makes a great side dish for a picnic! This recipe is for a single serving, or would serve 2-3 as a side dish. If you would like to share this with a larger group just multiply the amounts to get the desired servings.
1 med zucchini
1 radish, cut in half and sliced thin
1 green onion, cut in 1/4″ slices
1/2 cup grape tomatoes, cut in half
2-3 basil leaves, cut in thin strips
1 tbsp olive oil
Pinch of sea salt
Using a julienne peeler shred the zucchini into strips. (I have been told a spiralizer works well for this too.) Drizzle olive oil over noodles and work oil in with your fingers to help soften the noodles a bit. Toss noodles with veggies and basil. This can be served immediately or stored overnight.