Zucchini Noodles with Mango-Mint Dressing

Adapted from Green Kitchen Stories Blog

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.

Prep Time

15 minutes

Cook Time

30 minutes


4 Servings


1 mango (ripe, medium size)
4 tablespoons canola oil
15 mint, fresh (leaves)
1 pepper, red chile
2 slices ginger, fresh
2 zucchini
1 microgreens (handful of micro-greens/micro-basic or pea shoots)
1 pistachios (handful, chopped)


Peel the mango and remove fruit from stone (check out our "How to Cut a Mango" video for more information about how to prepare a mango).  Add along with oil, mint, red chili, ginger, and salt and pepper to the blender and blend until smooth. Push both zucchini's through a spiralizer and place in a large bowl.  Add desired amount of mango-mint dressing to the noodles and work it in with your hands. Place into serving bowls and garnish with micros and chopped pistachios.  Adapted from Green Kitchen Stories Blog. Serves 4 as side dish, 2 as main course.