A spiralizer is a fun kitchen tool that can quickly turn an otherwise boring raw zucchini into versatile zucchini noodles or “zoodles,” opening up all sorts of low-carb noodle recipe possibilities. Here’s my version of a classic Asian-inspired peanut-noodle salad. Try this when you want a light n’ healthy lunch or dinner option. Serves 4.
- One each of medium sized green and yellow zucchini (I only ended up using the yellow one this time to make a half-recipe, but you’ll get twice as much salad if you use two)
- 1 cucumbe (preferably Persian, or about 1/3 of a hothouse cucumber)
- 4 cilantro sprigs
- 3 scallions
Peanut sauce ingredients:
- 2 Tbsp creamy peanut butter
- 1/4 cup coconut milk
- 1 tsp rice vinegar
- 1 tsp low-sodium soy sauce
- 1/2 tsp toasted sesame oil
- 1/2 tsp sriracha sauce
Combine the sauce ingredients in a food processor with cutting blade, and process until smooth. Set aside (can be pre-made up to 48 hours ahead and kept in refrigerator).
Meanwhile, spiralize your zucchini. If you don’t have a spiralizer, you can use a veggie peeler to make flat fettucine style zoodles.
Slice your cucumber lengthwise into 1/4 inch thick slices, and then cross-cut them to about 1-inch length.
Finely slice your green onion and chop the cilantro. Combine all ingredients in a large bowl.
Drizzle with peanut sauce and toss to lightly coat.