Raw Zucchini Spring Rolls with Cashew Lime Dipping Sauce
spring rolls
dipping sauce
  1. Place all sauce ingredients except water in a blender. Add water slowly as needed for desired consistency. Purée until smooth.
  2. Use a vegetable peeler to slice two zucchinis into very long, thin strips. Slice remaining zucchini into 3-inch matchsticks. Remove stems from basil, cilantro and mint. Place a zucchini strip on a flat surface. Layer half of it with a few zucchini matchsticks, basil, cilantro and mint; roll up on a slight diagonal to secure fillings. Serve with dipping sauce.
Recipe Notes

Per zucchini spring roll: 50 Calories; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 9g; Dietary Fiber 5g, and Protein 4g.

Per ¼ c. dipping sauce: Calories 130; Total Fat 12g; Saturated Fat 1g; Cholesterol
0mg; Sodium 135mg; Total Carbohydrate 4g; Dietary Fiber 2g, and Protein 5g.