Vietnamese Zucchini Noodle Bowl recipes

Ingredients

• 20 oz zucchini
• 1/2 cup chopped cilantro
• 5 green onions
• 1/2 cup unsalted peanuts, crushed
• 1 red bell pepper
• 1 small bunch radishes
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 1 tablespoon grape seed oil
• 2 teaspoons grated fresh ginger
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1 teaspoon - or to taste - fish sauce (optional)
• 1/2 teaspoon aleppo chili flakes
• 2 cups vietnamese pickled vegetables (see recipe below)
• 6 oz cucumber
• 6 oz carrot, any color
• 6 oz daikon radish
• 1/2 cup unseasoned rice wine vinegar
• 1/2 cup warm water
• 3 tablespoons raw sugar
• 1/2 inch cube raw ginger, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon chili flakes
• 1 teaspoon sea salt

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