Asian Zucchini Noodle Salad with Thai Peanut Dressing Recipe

Cooking Directions

• STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
• STEP 2.In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and red pepper flakes to make the dressing.
• STEP 3.In a large bowl, combine the zucchini noodles, shredded carrots, bell peppers, and edamame.
• STEP 4.Pour the dressing over the salad and toss until well coated.
• STEP 5.Garnish with chopped peanuts and fresh herbs, such as cilantro or mint.
• STEP 6.Serve immediately or refrigerate for up to 2 hours before serving.

Cooking Tips

• If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to make the zucchini noodles.
• Feel free to add other vegetables or protein, such as grilled chicken or tofu, to make it a more substantial meal.
• For a spicier dressing, add more red pepper flakes or a dash of sriracha sauce.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a good toss to redistribute the dressing.
• You can enjoy this salad as a light lunch or dinner, or serve it as a side dish alongside grilled meats or seafood.