Pad Thai Zucchini Noodle + Quinoa Salad

  • By Alyssa Rimmer
  • •
  • 04 Sep, 2019
  • •

By: Alyssa Rimmer

Ingredients

  • 1 medium organic zucchini
  • 1 cup shredded organic cabbage
  • 1 cup sliced organic red bell pepper
  • 2 organic scallions thinly sliced
  • 1/4 cup chopped organic cilantro
  • 1/2 cup cooked organic quinoa
  • 1/4 cup dry roasted organic peanuts

For the sauce:
  • 2 tablespoons creamy organic peanut butter or almond butter
  • Juice of 2 organic limes
  • 2 teaspoons gluten-free organic tamari
  • 1 teaspoon organic sriracha sauce or organic asian hot sauce of choice
  • 1/2 teaspoon ground organic ginger
  • Water as needed to thin the sauce

Instructions

1. Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.

2. Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.

3. In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.

4. Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!