Sesame miso zoodles

This recipe is full of detox magic; from sesame to miso to apple cider vinegar, your body will be flushing out the bad and glowing with good in no time.

Loaded with micronutrients, miso is fantastic for detoxing. Made from soybeans, salt, and koji, miso is fermented for up to 3 years producing an enzyme rich food that soothes your digestive tract and provides a plethora of beneficial gut bacteria. Containing all essential amino acids, miso is a complete protein and is also a wonderful source of B vitamins, including B12, making this a great option for vegetarians and vegans. You can also find miso that is made from chickpeas instead of soybeans for those with soy allergies.

To create zoodles you can use a spiralizer or a julienne peeler. You can even just cut carefully into thin strips. I like to eat the noodles raw for the added crunch but you can lightly boil them for a few minutes to soften.

TIP: for extra power packed flavor, soak your zoodles in the dressing overnight in the fridge. They will come out creamy and rich.

  • 2 medium zucchini, spiraled or cut into thin strips
  • 1 medium carrot, spiraled or shredded
  • Lettuce of choice {I used Boston lettuce}
  • 2 Tablespoons sesame seeds

Prepare zucchini {zoodles} and place into a bowl of room temp water to soak. {If using organic there is no need to peel} Prepare carrots and lettuce and put aside while you prepare the dressing.


  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon tamari
  • 1-2 cloves crushed garlic
  • 1 Tablespoon white or yellow miso paste
  • 1/2 Tablespoon apple cider vinegar
  • 1 Tablespoon fresh lime juice
  • 1 inch grated fresh ginger
  • 1 Tablespoon tahini
  • 2 Tablespoons water

Add all ingredients to a high speed blender or food processor and blend until smooth. Add additional water, 1 Tablespoon at a time, until desired consistency is reached.

Add lettuce, drained zoodles and carrots to a plate or bowl. Top with miso dressing and sesame seeds. Devour.

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