Carrot Cucumber Noodle Salad with Peanut Lime Dressing

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 large or 72g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Peanuts

  All types, raw

  8 tbsp or 73g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

• Ginger root

  Raw

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Prepare the cucumber and carrot noodles using a spiralizer, breaking them into smaller pieces, and place in a large bowl. If you don't have a spiralizer, grate or julienne the cucumber and carrot.
2. Add the grated zucchini, bell pepper, scallions, and cilantro to the bowl and toss gently to combine. Set aside.
3. In a medium bowl, whisk together the peanut butter, olive oil, vinegar, honey, soy sauce, ginger, red pepper flakes, and lime juice until well combined.
4. Add dressing to the salad and toss gently to combine.
5. Top the salad with chopped peanuts, serve, and enjoy!

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