2green onionssliced on the bias (white and green parts)
1/2cupchopped fresh cilantro
1/2cupchopped peanuts
For the dressing:
1/4cupcreamy peanut butter
1/4cupoilyour favorite
2tablespoonsrice wine vinegar
2tablespoonshoney
1 1/2tablespoonsreduced sodium soy sauce
1teaspoonfreshly grated ginger*
1/4teaspooncrushed red pepper flakes*
juice of 1 lime
Instructions
Prepare the salad:
Prepare the cucumber and carrot noodles using a spiralizer, break the noodles up into smaller pieces, and place in a large bowl. If you don't own a spiralizer, simply grate or julienne the cucumber and carrot.
Add the grated zucchini, bell pepper, green onions, and cilantro, and toss gently to combine. Set aside.
Prepare the dressing:
Place the peanut butter, canola oil, vinegar, honey, soy sauce, ginger, red pepper flakes, and lime juice in medium bowl and whisk until combined. Add the desired amount to the salad and toss gently to combine. Top with the chopped peanuts, serve, and enjoy!
Notes
*I store my fresh ginger in the freezer and grate it with my Microplane grater peel and all!
*If you want a spicier dressing, add more red pepper flakes.