Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing

Ingredients

• Cucumber

  raw, peeled

  1 large or 280g

• Carrots

  raw

  1 large or 72g

• Zucchini

  raw, with skin

  1 medium or 196g

• Red bell pepper

  raw

  1 medium or 119g

• Scallions

  tops only

  2 stalk or 24g

• Peanuts

  raw

  ½ cup or 73g

• Peanut butter

  smooth, unsalted

  ¼ cup or 65g

• Olive oil

  ¼ cup or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Tamari soy sauce

  1 ½ tbsp or 27g

• Ground ginger

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Lime

  raw

  1 fruit or 67g

Directions

1. Prepare the cucumber and carrot noodles using a spiralizer, break the noodles up into smaller pieces, and place in a large bowl. If you don't own a spiralizer, simply grate or julienne the cucumber and carrot.
2. Add the grated zucchini, bell pepper, green onions, and cilantro, and toss gently to combine. Set aside.
3. Place the peanut butter, canola oil, vinegar, honey, soy sauce, ginger, red pepper flakes, and lime juice in medium bowl and whisk until combined. Add the desired amount to the salad and toss gently to combine. Top with the chopped peanuts, serve, and enjoy!