You can use any nut or seed butter for this recipe. The only exception maybe is tahini which may be too bitter on its own, but mixed with another nut or seed butter, it becomes milder. For the zucchinis, I keep the green skin on the zucchini or cucumber, but feel free to peel it off. I use fairly large zucchinis to fill 4 bowls, so you may need a few more if your zucchinis are on the small size.To make this low-carb/Keto: Replace the honey with your favorite low-carb sweetener. Use the equivalent of 1 tablespoon of honey or sugar.The original recipe had fish sauce (1/2 teaspoon) in it and more salt (1/2 teaspoon), but I've modified it over the years, and this is the most authentic version, in my opinion.
Spiralizer or vegetable juliene peeler
1/4cupcashew butteror almond, peanut, or a seed butter
1tablespoontoasted sesame oil
1tablespoonmild vinegarwhite wine or milld vingegar