Broccoli Stalk, Kimchi & Zucchini Tangle with Honey Tamari Almonds

  • prep time15 min
  • total time 25 min
  • serves 2

Broccoli stalk and zucchini "noodles" are spiced up with kimchi. A honey tamari almond garnish lends crunch and protein.

28 Ratings
Directions for: Broccoli Stalk, Kimchi & Zucchini Tangle with Honey Tamari Almonds


For the Tangle (Noodles)

1 zucchini (6-8 oz), spiral sliced

1 bunch broccoli stalks (2-3 stalks, 8 oz), peeled and spiral sliced (reserve florets for another use)

½ cup cabbage kimchi, finely chopped

1 Tbsp avocado oil

1 Tbsp apple cider vinegar

2 tsp tamari

½ tsp raw honey

For the Almonds

Scant 1/2 cup raw whole almonds

1 tsp honey

1 tsp tamari

¼ tsp chili flakes, plus more to serve


For the Tangle (Noodles)

1. Preheat oven to 350ºF. Line a large-rimmed baking sheet with parchment paper. Add all almond ingredients to baking sheet and toss to combine. Bake for 6–9 minutes, until browned and caramelized. Cool completely. Roughly chop almonds and set aside.

2. In a large bowl, toss spiralized broccoli stalks and zucchini with kimchi. In a small bowl, combine oil, vinegar, tamari, and honey; add to vegetables and toss to combine.

For the Almonds

1. To serve, divide tangle (noodles) between bowls and garnish with chopped almonds. Serve immediately.

Source and Credits

Courtesy of Allison Day of

See more: Bake, Dinner, Healthy, Korean, Lunch, Nuts, Salad, Vegetables, Vegetarian

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