Ingredients

The following ingredients have 4 Servings
  • 1/4 cup creamy peanut butter
  • 1/3 cup lite coconut milk
  • 1 Tbs. lime juice
  • 1 Tbs. reduced sodium soy sauce
  • 2 tsp. toasted sesame oil
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic, (minced)
  • 1/2 tsp. kosher salt
  • 1 lb. zucchini
  • 2 cups broccoli florettes
  • 2 cups cherry tomatoes, (quartered)
  • 1/2 cup shredded carrots
  • 1 scallion, (sliced on diagonal)
  • 1/4 cup chopped peanuts
  • 2 Tbs. chopped cilantro

Instruction

  • Peanut Sauce: Combine peanut butter, coconut milk, lime juice, soy sauce, sesame oil, ginger, garlic and kosher salt and whisk until blended.
  • Zucchini Noodles: Spiralize or julienne zucchini to make zucchini noodles. Place noodles in serving bowl.
  • Bring a pot of water to a boil and cook broccoli 3 minutes until tender-crisp. Drain in colander then rinse under cold water.
  • Add tomatoes, carrots, scallion and cooled broccoli to zucchini noodles. Toss with peanut sauce until evenly coated.
  • Top with peanuts and cilantro.