Pad Thai Zucchini Noodle + Quinoa Salad

I bought my self this spiralizer the other week and its been awesome. Spiralize all the things! Honestly, if the rest of the ingredients/ sauces/ spices are good you don’t even taste the zucchini and especially in cold noodle dishes.
I used to read peoples recipes that said “I don;t even miss traditional spaghetti anymore!” with a huge eye roll.. now i’m one of those people.
  • 1 medium zucchini
  • 1 cup shredded cabbage
  • 1 cup sliced red bell pepper
  • 2 scallions, thinly sliced
  • ¼ cup chopped cilantro
  • ½ cup cooked quinoa
  • ¼ cup dry roasted peanuts
  • for the sauce:
  • 2 tablespoons creamy peanut butter (or almond butter)
  • Juice of 2 limes
  • 2 teaspoons gluten-free tamari
  • 1 teaspoon sriracha sauce (or asian hot sauce of choice)
  • ½ teaspoon ground ginger
  • Water as needed to thin the sauce
  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!

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