Ingredients

The following ingredients have 2 Servings
  • 1 medium zucchini
  • 1 cup shredded cabbage
  • 1 cup sliced red bell pepper
  • 2 scallions (thinly sliced)
  • 1/4 cup chopped cilantro
  • 1/2 cup cooked quinoa
  • 1/4 cup dry roasted peanuts
  • for the sauce:
  • 2 tablespoons creamy peanut butter (or almond butter)
  • Juice of 2 limes
  • 2 teaspoons gluten-free tamari
  • 1 teaspoon sriracha sauce (or asian hot sauce of choice)
  • 1/2 teaspoon ground ginger
  • Water as needed to thin the sauce

Instruction

  • Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
  • Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.
  • In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.
  • Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!