Type what you have

Ingredients

• ✓ cayenne pepper
• chile oil
• onion
• garlic
• red bell pepper
• quinoa
• vegetable broth
• chipotle pepper powder
• black bean
• corn kernel

Instructions

1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Ingredients

• ✓ cayenne pepper
• cabbage
• tomato
• red onion
• jalapeno pepper
• cilantro
• lime juice
• red wine vinegar
• chili powder
• black pepper
• salt

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ cayenne pepper
• chickpea
• cherry tomato
• feta cheese
• basil
• honey
• garlic
• red wine vinegar
• cider vinegar
• olive oil
• black pepper
• salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Ingredients

• ✓ cayenne pepper
• spaghetti
• salad dressing
• parmesan cheese
• sesame seed
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cucumber
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ cayenne pepper
• russet potato
• kosher salt
• water
• egg
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• english cucumber
• kosher salt
• cherry tomato
• red onion
• red bell pepper
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chicken broth
• sugar
• wine vinegar
• soy sauce
• chili sauce
• cornstarch

Instructions

1. 1 Stir chicken broth, sugar, wine vinegar, soy sauce, chili sauce, cornstarch, and cayenne pepper together in a saucepan over medium-low heat until sugar and cornstarch dissolve; cook and stir until thickened, about 5 minutes.

By Barbara Zernicke

Ingredients

• ✓ cayenne pepper
• cauliflower
• soy sauce
• fish sauce
• black pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ cayenne pepper
• cilantro
• peanut butter
• garlic
• olive oil
• ginger
• fish sauce
• brown sugar

Instructions

1. 1 Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

By she_cooks

Ingredients

• ✓ cayenne pepper
• mayonnaise
• sugar
• vinegar
• butter
• tomato paste
• paprika
• garlic powder

Instructions

1. 1 Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.

By Jason Owensby

Ingredients

• ✓ cayenne pepper
• white vinegar
• soy sauce
• vegetable oil
• sesame oil
• sesame seed
• red pepper flakes
• garlic powder

Instructions

1. 1 Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

By Rayna Jordan

Ingredients

• ✓ cayenne pepper
• red wine vinegar
• soy sauce
• peanut butter
• brown sugar
• garlic powder
• ginger

Instructions

1. 1 Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

By Bonnie Gertz

Ingredients

• ✓ cayenne pepper
• sake
• white sugar
• soy sauce
• white sugar
• orange marmalade
• rice vinegar
• garlic powder
• sesame oil
• ginger
• black pepper
• water
• cornstarch

Instructions

1. 1 Stir sake and 1/4 cup white sugar together in a saucepan over medium heat; cook until sugar dissolves, about 5 minutes. Add soy sauce, 1/3 cup white sugar, orange marmalade, vinegar, garlic powder, sesame oil, ginger, cayenne pepper, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until slightly reduced, 5 to 10 minutes.
2. 2 Whisk cold water and cornstarch together in a small bowl until cornstarch is dissolved. Slowly stir cornstarch mixture into teriyaki sauce, 1 to 2 tablespoons at a time, until sauce is thickened. Remove from heat and cool.

By Professor Felix

Ingredients

• ✓ cayenne pepper
• peanut butter
• lime juice
• soy sauce
• garlic
• curry powder
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Ingredients

• ✓ cayenne pepper
• ✓ cayenne pepper
• flank steak
• soy sauce
• sriracha sauce
• green onion
• white sugar
• garlic
• sesame seed
• sesame oil
• black pepper

Instructions

1. 1 Place flank steak slices in a shallow dish.
2. 2 Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
5. 5 Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

By Joel Sticha

Ingredients

• ✓ cayenne pepper
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• kosher salt
• fish sauce
• turmeric
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• red cabbage
• carrot
• cilantro
• parsley
• green onion
• red bell pepper
• chicken breast
• onion
• salt
• water
• kosher salt
• water
• spelt kernel
• serrano chile pepper
• garlic
• ginger
• peanut butter
• rice wine vinegar
• olive oil
• sesame oil
• soy sauce

Instructions

1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Ingredients

• ✓ cayenne pepper
• duck breast
• salt
• black pepper
• chicken stock
• honey
• soy sauce
• rice wine
• ginger
• tomato sauce
• chili powder
• lime juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
3. 3 Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
4. 4 Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
5. 5 Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

By Ollie Martin

Ingredients

• ✓ cayenne pepper
• pork back rib
• pineapple tidbit
• apricot jam
• soy sauce
• white wine vinegar
• brown sugar
• garlic
• ginger
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
2. 2 Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl. Pour evenly over ribs.
3. 3 Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from bone, about 1 1/2 hours. An instant-read thermometer inserted into the center of meat should read 145 degrees F (63 degrees C).

By SUNKIST2

Ingredients

• ✓ cayenne pepper
• long-grain white rice
• water
• olive oil
• soy sauce
• honey
• white vinegar
• thyme
• paprika
• allspice
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.
3. 3 In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
4. 4 Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.
5. 5 Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

By Heather

Ingredients

• ✓ cayenne pepper
• kombu
• water
• bonito flake
• shrimp
• burrata cheese
• salt
• paprika
• ginger root
• sesame oil
• soy sauce
• mirin

Instructions

1. 1 Place kombu into a pan and pour in cold water. Let soak for 30 minutes to an hour.
2. 2 Place the pan of kombu over medium-high heat and wait, stirring once, until water almost starts to simmer and you see bubbles just start to rise to the surface. Immediately turn off heat and remove kombu from the broth into a bowl. Allow broth to cool down to about 150 degrees F (66 degrees C).
3. 3 Stir bonito flakes into the hot kombu broth and bring to a gentle simmer over medium-high heat. Let simmer for 5 minutes. Remove from heat and strain into a container.
4. 4 Place shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil into the bowl of a food processor. Pulse on and off until a smooth paste forms, scraping the bowl with a spatula as needed. Transfer to a bowl, wrap in plastic, and chill in the refrigerator for 1 hour, to overnight.
5. 5 Transfer 2 cups of dashi back into the pan; add soy sauce and mirin. Bring to a gentle simmer over medium heat. Taste and adjust with more soy and/or mirin as needed.
6. 6 Scoop about 1 1/2 tablespoons of the chilled dumpling mixture into a football shape using two large spoons. Repeat with remaining dumpling mixture and carefully transfer 6 to 12 at a time into the simmering broth. Cook until dumplings turn over in the water, about 2 minutes per batch. Ladle about 1/2 cup dashi into warm serving bowls; remove dumplings with a strainer into the bowls (3 per serving).

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• peanut butter
• vegetable oil
• vinegar
• soy sauce
• garlic
• sugar
• ramen noodle soup
• cucumber
• green onion
• cilantro
• peanut

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ cayenne pepper
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• cranberry
• olive oil
• honey
• apple cider vinegar
• mayonnaise
• celery salt

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ cayenne pepper
• butter
• onion
• garlic
• curry powder
• salt
• turmeric
• black pepper
• ginger
• cinnamon stick
• ground beef
• potato
• tomato

Instructions

1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Ingredients

• ✓ cayenne pepper
• chicken broth
• soy sauce
• cornstarch
• sugar
• white vinegar
• vegetable oil
• chicken thigh
• garlic
• red bell pepper
• peanut
• green onion

Instructions

1. 1 Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
2. 2 Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
3. 3 Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

By Hilary

Ingredients

• ✓ cayenne pepper
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• sesame oil
• black pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ cayenne pepper
• olive oil
• lime juice
• jalapeno pepper
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ cayenne pepper
• chicken tender
• salt
• black pepper
• sichuan peppercorn
• salt
• paprika
• all-purpose flour
• egg
• water
• panko bread crumb
• garlic powder
• onion powder
• vegetable oil

Instructions

1. 1 Sprinkle chicken tenders with salt and pepper.
2. 2 Stir together Sichuan peppercorn powder, 1 teaspoon salt, cayenne, and paprika in a small bowl; set aside.
3. 3 Pour flour in a shallow bowl. Stir together eggs and water in a second bowl. Mix bread crumbs, garlic powder, onion powder, salt, and pepper in the third bowl.
4. 4 Dredge chicken tenders in flour, shaking off the excess. Dip tenders in the egg mixture, and then in the bread crumb mixture to coat. Place on a plate and set aside.
5. 5 Heat about 1/2-inch vegetable oil in a large, heavy skillet over medium heat until oil has a temperature of 375 degrees F (190 degrees C).
6. 6 Fry chicken tenders in batches, flipping as needed, until they're golden brown on all sides and cooked through, 3 to 4 minutes per batch. Check oil temperature in between batches so make sure it's back up to 375 degrees F (190 degrees C) before frying the next batch.
7. 7 As soon as each batch is fried, immediately season chicken tenders with Sichuan powder mixture on both sides to suit your taste; the more, the spicier.

By lutzflcat

Ingredients

• ✓ cayenne pepper
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel