Raw zucchini spring rolls with lime cashew dipping sauce
  • 1/2cup raw cashew or almond butter
  • 4fresh kaffir lime leaves
  • 1tablespoon nama shoyu (or tamari)
  • 1-2small Thai chilesseeded, to taste
  • 2tablespoons fresh lemon juice (about 1 lemon)
  • 1/2-3/4cup filtered wateras needed
  • 3medium-large zucchinidivided
  • 1/2cup fresh basil leaves
  • 1/2cup fresh cilantro leaves
  • 2-4tablespoons mint leavesto taste
  1. Place all sauce ingredients into a blender, blending in water slowly as needed for desired consistency. Purée until smooth. (Makes 1 cup.)
  2. Use a mandolin to slice two of the zucchinis into very thin, long strips. Set aside to “wilt” a bit.
  3. Slice remaining zucchini into 3-inch matchsticks. Remove stems from basil, cilantro, and mint. Place a zucchini strip on a flat surface. Layer the end closest to you with a few zucchini matchsticks, basil, cilantro, and mint; roll up on a slight diagonal to secure fillings inside strip. Serve with dipping sauce. Refrigerated, sauce will keep for 4–5 days; rolls will keep for 2 days.
Recipe Notes
Nutrition Facts
Raw zucchini spring rolls with lime cashew dipping sauce
Amount Per Serving
Calories 146 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 134mg 6%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 146 cal, 11g fat (6g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 10g carb, 2g fiber, 134mg sodium