Thai Peanut Zoodle Salad Crisp and Fresh Delight

Ingredients

• 3 medium zucchinis (zoodles)
• 1 cup shredded carrots
• 1 medium red bell pepper, thinly sliced
• 1 cup red cabbage, shredded
• 1 cup snap peas, trimmed
• 0.5 cup fresh cilantro, chopped
• 0.25 cup chopped green onions
• 0.5 cup unsalted roasted peanuts, crushed (for garnish)
• 0.25 cup natural peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon coconut sugar or honey
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• as needed water to thin

Instructions

1. Begin by making the peanut dressing. In a medium bowl, whisk together the peanut butter, soy sauce, coconut sugar, lime juice, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined. If the dressing is too thick, add water, a tablespoon at a time, until you reach your desired consistency. Set aside.
2. Using a spiralizer, create zucchini noodles (zoodles) from the zucchinis. If you don't have a spiralizer, you can use a vegetable peeler to create long strips.
3. In a large bowl, combine the zoodles, shredded carrots, sliced red bell pepper, shredded red cabbage, snap peas, chopped cilantro, and green onions.
4. Pour the peanut dressing over the zoodle mixture. Toss gently until all the ingredients are evenly coated with the dressing.
5. Let the salad sit for about 5 minutes to allow the flavors to meld together.
6. Serve the salad in bowls, garnished with crushed peanuts on top.