Serves 8-12 (depending on how many veggies you put in)
For the Dressing:
- 1/2 cup peanut butter (or your favorite nut sauce)
- 1/4 cup rice vinegar
- 1 tbs. maple syrup or honey
- 1 tbs. low sodium tamari
- 2 garlic cloves, minced
- 1 tbs. grated ginger
- 1 tsp. Sriracha (add more if you like more heat!)
- up to 1/2 cup water, room temperature
For the Salad:
- 3-4 medium sized zucchini, washed and skin left on
- 2-3 peppers, red, orange, yellow, cut into slices
- 1 English cucumber, sliced into half moons and seeded
- 1/2 cup finely diced red onion
- 1/2 cup roasted, peanuts
- 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped, optional
- Sesame seeds, for garnish
- Optional items to add: edamame beans, grape/cherry tomatoes cut in half, shredded carrots
Make the dressing:
Place the peanut butter, rice vinegar, maple syrup, tamari, garlic, ginger and Sriracha in a small blender and blend until smooth. Add a bit of the water if too thick, just until it’s a little thinned out. Keep the leftover dressing in a Mason jar/ sealed container and refrigerate until ready to use; you will probably have to add a bit of water to get the desired consistency.
Make the salad:
Use a spiralizer to make zucchini noodles. Alternatively, you can slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Let drain in a colander and squeeze the excess moisture with a paper towel.
Add the veggies into a large serving bowl with the zucchini noodles and mix well. Add some dressing, toss and add more if needed.
Garnish with peanuts and herbs, if desired, and sprinkle some sesame seeds on top before serving!