7-ozsweet potato glass noodlesprepared according to package directions
2cupsvery thinly sliced purple cabbage
¼cupfresh lime juice
2tablespoonstoasted sesame oil
1teaspoongrated fresh ginger
¼cuproughly chopped fresh basil
¼cuproughly chopped fresh cilantro
Toss all the ingredients together in a large bowl. Allow the mixture to sit for 5-10 minutes for the cabbage and zucchini to soften slightly and for the flavors to absorb. Serve at room temperature.
*If you don’t have or don’t want to use coconut aminos you can substitute low-sodium gluten-free tamari or soy sauce. You may need to reduce the salt, since tamari and soy sauce have more sodium than coconut aminos.Use any fresh herbs you like and have on hand. Basil, cilantro, mint, parsley, it all works!No glass sweet potato noodles? Try glass or rice noodles instead.If you’re not into shrimp, use cooked chicken or tofu instead.