Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Quick work with a vegetable peeler transforms colorful vegetables into low-carb noodles for this fresh and spicy Asian-inspired dish.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne "noodles" or "ribbons." In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.

  • For pesto, in a food processor or blender combine cashews, 1/2 cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.

  • Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

1 cup
249 calories; protein 7.3g; carbohydrates 27.5g; dietary fiber 4.2g; sugars 13.7g; fat 14.5g; saturated fat 2.5g; vitamin a iu 3931.1IU; vitamin c 39.8mg; folate 65.9mcg; calcium 67.4mg; iron 2.7mg; magnesium 114.8mg; potassium 615.8mg; sodium 270.2mg.

2 vegetable, 1/2 starch, 1/2 other carb, 3 fat