Cucumber Noodles with Carrot Miso Ginger Sauce

Until this dish I had never tried a sauce with a vegetable base. Why would I put veggies on my veggies? This is why. The carrots mesh perfectly with the ginger and garlic, and the miso adds an extra flavor. If you’re looking to make this dish more filling, try adding some whole wheat pasta before the cucumber noodles.

For the sauce:
½ cup chopped carrots
¼ cup chopped onion
1 tbsp ginger (more to taste)
1 ½ tbsp rice vinegar
1 tsp sesame oil
2 tsp soy sauce
1 tbsp garlic
½ tbsp miso paste
½ tbsp water

For the rest:
1 large cucumber, shredded
2 mini bell peppers
½ red onion
½ chickpeas
1/8 cup tricolor quinoa
1 tbsp sunflower seeds

View the full recipe at Egginon →