Zucchini Spiral Noodles with Coconut Corn Sauce - Refreshing Summer Side Salad
I made these Zucchini Spiral Noodles with Coconut Corn Sauce during our 5-Day, fasting-mimicking diet. I found the spiralizer at a local thrift store probably two years ago. I'm glad I snagged it. Making spiral zucchini noodles is fun, and they add to the aesthetic appeal of a meal. There are many types available these days. Check the link if interested.
You may also want to check out the rest of our amazing (mini) meals of vegetables + plant fats in my precious post. Each meal was a feast of crunchy, fresh vegetables, including some of our own garden greens, and dressings, sauces or dips made with nuts, seeds, and some oil.
Read more about the reason behind the fasting-mimicking diet (FMD), why we did it, and my experience during the fast in this post.
These Zucchini Spiral Noodles with Coconut Corn Sauce are easy to make, and can be enjoyed on a bed of arugula or other greens, or along side your main entrée. I had mine as a stand alone snack during our week of fasting. Impress your friends with this at your next family gathering, or take them to-go with your favorite sandwich or other packable picnic fare.



Zucchini Spiral Noodles with Coconut Corn Sauce - Ingredients & Steps
Ingredients:
- 4+ medium-sized zucchinis - more or less depending on how many people this will be for - saving any odd pieces for the sauceHot water
- 1+ cup frozen and thawed sweet white corn
- 50 or so grams of zucchini, peeled (if using a spiralizer, there will be a long log-shaped center piece that is perfect to use up in this sauce)
- Juice from 1 lime, or 1/2 lemon (or more to taste)
- 1 Tbsp. shredded or ground coconut
- 1 Tbsp. nutritional yeast (I love Terrasoul brand, and have it set up on subscribe on Amazon)
- 10+ leaves of basil
- 4+ sprigs of parsley, tougher stems removed
- 1/4 tsp. sea salt
- Black pepper
- Around 6 drops of liquid stevia, or use monk fruit or a pinch of organic cane sugar
- Ground pumpkin seeds & more nutritional yeast, garnish
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Packing up our Zucchini Spiral Noodles with Coconut Corn Sauce to-go for our next day lunch |
Steps for making Zucchini Spiral Noodles with Coconut Corn Sauce
- If you don't have a spiralizer, grate zucchini into long, straight 'noodles' using the larger openings of a box grater, or cut into long, thin strips as best you can (or any shape you like)
- Place zucchini in a heat proof bowl, and cover with boiled water. Cover bowl with a plate. This softens the zucchini to make them more like noodles, and more enjoyable and easy to digest (IMO!) Let sit a few minutes until softened, then drain.
- Blend remaining ingredients except for the extra nutritional yeast and ground pumpkin seeds garnish in a food processor or blender. The sauce will be a bit chunky. Feel free to blend in a high speed blender if you want to make it smoother or creamier.
- Plate zucchini noodles, top with sauce, and garnish with a bit more sea salt, pepper, nutritional yeast and ground pumpkin seeds.
Notes for Zucchini Spiral Noodles with Coconut Corn Sauce
- This could be a good base recipe for other variations. Add a little coconut milk, almond milk or other non-dairy milk for a creamier sauce. If you like spicy peppers, add a small amount, or toss zucchini with julienne cut sweet bell peppers that can also be blanched with the zucchini.
- Use fresh corn-on-the-cob instead of frozen and thawed corn. Cut the corn off 4 cobs. The cobs have a lot of sweet juice on them. Either squeeze some out, or freeze them to make a sweet vegetable broth, or Corn Chowder Soup.
Read More + FREE Ebooks!



- Read more about The Macrobiotic Action Plan, Your MAP to Greater Health & Happiness
- Look for Make Every Bite Count to be republished this year
- Download a FREE PDF ebook of How to Feel Great & Improve Your Health with a Macrobiotic Diet
- Download a FREE PDF ebook of Whole-Foods, Plant-Based 21-Day Health & Weight Loss Challenge
- Download a FREE PDF ebook of Don's original Powered by Plants, and look for his amazing revised copy due out this year
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