Ingredients
3large zucchinis
1cupred cabbage,shredded
15sugar snap peas,trimmed and strings removed
¾cupcarrots,matchstick or grated
1red bell pepper,thinly sliced
1cupedamame,shelled, defrosted, rinsed and drained
1cupchicken,cubed, grilled or rotisserie work, optional
½cupfresh cilantro,chopped
¼cupfresh Thai basil,chopped, optional
peanuts,chopped, for serving
lime wedges,for serving
1cuppeanut butter,smooth and creamy
3tbspsesame oil,toasted
2tbspapple cider vinegar
lime juice,from 1 lime
2tbsphoney,or coconut sugar
1tbsplow sodium soy sauce,or tamari for gluten free
1clovegarlic,grated or finely minced
1tspfresh ginger,grated
chili garlic sauce,or sriracha, to taste
3tbsphot water,to thin out, or more as needed
Preparation
Use a spiralizer, vegetable peeler or mandoline to make the zucchini noodles.
Add the zucchini to a large bowl along with the cabbage, snap peas, carrots, bell pepper, edamame, chicken and ½ of the cilantro and basil.
Whisk the dressing ingredients together until thoroughly combined.
Pour dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired. Enjoy!
