If you haven’t tried zoodles yet, I’m going to do my best and convince you, it’s time!
Besides being an amazing veggie-packed, nutrient-rich, gluten-free, low-carb, alternative to pasta they also happen to be absolutely delicious and super versatile).
This creamy peanut salad works great as a side dish and can easily be bulked up into a main meal by adding in some shredded chicken or chopped tofu.
Creamy Peanut Zucchini Noodle Salad
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
- 2 medium sized zucchini
- 1/4 cup creamy natural peanut butter
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium tamari or soy sauce
- 2 tablespoons warm water
- 1 tablespoon toasted sesame oil
- 1 tablespoon crushed garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon kosher salt
- 1/4 cup roasted peanuts
- 1/4 cup chopped scallions
- 2 tablespoons chopped cilantro
In a spouted glass cup (or mason jar), combine rice wine vinegar, tamari, water, toasted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined.
Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.
Top with scallions, peanuts, and cilantro. Serve and enjoy!
Makes 4 servings.
Nutrients per serving: Calories: 200; Total Fat: 15.1g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 10.4g; Fiber: 2.5g; Sugars: 3.8g; Protein: 8.6g