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- 1 daikon radish - peeled and spiralized
- 1/2 cup shredded carrots
- 1/2 red bell peppers - sliced thin
- 1/2 cup shredded red cabbage
- 1 medium zucchini - spiralized
Spiralize the peeled daikon radish and zucchini.
Chop the red bell pepper and red cabbage.
Divide the veggies in 2 wide mouth mason jars.
Creamy Sriracha Sauce
In a medium saucepan, add the coconut oil and heat over medium high heat. Mince the garlic and chop the onion and add to the coconut oil. Stir and cook 2-3 minutes.
Add the coconut aminos, sriracha, fresh ginger, tahini, and water. Stir well to until heated through.
Optional: you can use the immersion blender to create a creamy sauce without any lumps from the onions and garlic.
Store the sauce in 2 small heat safe jars.
To serve, heat the sauce. Pour the veggies out of the mason jar into a bowl and add the hot sauce. Stir and enjoy!
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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