Raw Zucchini and Carrot Noodle Salad with Spicy Peanut-Ginger Sauce
Ingredients
- 1 medium, spiralized Zucchini
- 1 medium, spiralized Carrots
- 3 tbsp, natural Kraft Peanut Butter
- 2 tbsp, low sodium Tamari or Coconut Aminos
- 1 tbsp Rice Vinegar
- 1 tsp, toasted Sesame Oil
- 1 tbsp, grated Fresh Ginger
- 2 cloves, minced Garlic
- 1-2 tsp (adjust to taste) Maple Syrup or Raw Honey
- 1/4 tsp (or more to taste) Red Pepper Flakes
- 1 tsp Lime Juice
- 2 tbsp, fresh Chopped Cilantro
Instructions
- Prepare Vegetable Noodles: Wash the zucchini and carrots thoroughly. Use a spiralizer to create both zucchini and carrot noodles. Combining these two vegetables adds color, texture, and nutritional diversity.
- Make Spicy Peanut-Ginger Sauce: In a small bowl, whisk together the natural peanut butter, low-sodium tamari (or coconut aminos), rice vinegar, toasted sesame oil, grated fresh ginger, minced garlic, maple syrup (or raw honey), red pepper flakes, and lime juice. The toasted sesame oil and fresh ginger are key to enhancing the sauce’s depth of flavor. Adjust the amount of maple syrup and red pepper flakes to achieve the desired balance of sweet and spicy.
- Combine Noodles and Sauce: Place the zucchini and carrot noodles in a large bowl. Pour the spicy peanut-ginger sauce over the noodles and toss gently until the noodles are evenly coated.
- Add Fresh Herbs: Incorporate the chopped fresh cilantro for a burst of freshness and aroma.
- Let it Marinate (Optional): For enhanced flavor, allow the salad to marinate in the refrigerator for at least 15-20 minutes before serving. This allows the noodles to absorb the sauce and the flavors to meld together.
- Serve Chilled: Serve the salad chilled. The addition of carrot noodles and a more complex, spicy peanut-ginger sauce transforms this into a vibrant and flavorful raw breakfast or light meal.
Cuisine: Raw Asian-Inspired
Suitability:
Prep Time: mins
Cook Time: mins
Serving Size:
Meal Type: Breakfast