Raw Peanutty Noodle Salad Recipe

Ingredients

For the Salad:

• 2 cups spiralized zucchini noodles (zoodles)

• 2 cups spiralized carrot noodles (coodles)

• 1 bell pepper, thinly sliced

• 1 cucumber, julienned

• 1 cup red cabbage, thinly sliced

• 1/2 cup chopped fresh cilantro

• 1/4 cup chopped green onions

• 1/4 cup chopped peanuts (for garnish)

For the Peanut Sauce:

• 1/2 cup natural peanut butter

• 2 tbsp tamari or soy sauce (use tamari for gluten-free)

• 2 tbsp lime juice

• 1 tbsp maple syrup

• 1 clove garlic, minced

• 1 tsp grated ginger

• 2-4 tbsp water (to thin out the sauce as needed)

Instructions

1. Prepare the Vegetables:

• Spiralize the zucchini and carrots to create noodles.

• Thinly slice the bell pepper and red cabbage.

• Julienne the cucumber.

• Chop the cilantro and green onions.

1. Make the Peanut Sauce:

• In a bowl, whisk together the peanut butter, tamari (or soy sauce), lime juice, maple syrup, minced garlic, and grated ginger.

• Gradually add water, one tablespoon at a time, until the sauce reaches a pourable consistency.

1. Assemble the Salad:

• In a large bowl, combine the zucchini noodles, carrot noodles, bell pepper, cucumber, and red cabbage.

• Pour the peanut sauce over the vegetable noodles and toss to coat evenly.

1. Serve:

• Garnish the salad with chopped cilantro, green onions, and chopped peanuts.

• Serve immediately and enjoy!

Tips

• Variations: Feel free to add other raw vegetables like snap peas, cherry tomatoes, or avocado.

• Storage: Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Mix just before serving to keep the vegetables crisp.

This raw peanutty noodle salad is not only delicious but also packed with nutrients, making it a perfect healthy meal option. Enjoy the crunch and the flavors while benefiting from the wholesome ingredients!