Recipe from Monica Reinagel, the Nutrition Diva
- 2 medium zucchini, cut into noodles with spiralizer (I buy two containers of already-spiraled noodles at Nature’s best)
- 1 c. frozen edamame (buy at Trader Joe’s)
- 1/2 cucumber, cut into matchsticks or thin slices (I use 1 or 2 Persians, seeds cut out)
- 2 scallions, thinly sliced
- Handful of cilantro, rough-chopped
Dressing ingredients
- 3 Tbsp peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp chili paste (or other hot sauce)
- 1 Tbsp grated ginger
- 1 Tbsp sesame oil
- 1 tsp honey (Optional)
Place zucchini noodles into colander set in a bowl, sprinkle with salt, sand let sit for 20 minutes. In microwave-safe bowl, microwave edamame for 3-4 minutes. Let cool a few minutes, and then add cucumber and green onions.
In separate bowl, combine dressing ingredients. Squeeze zoodles to get rid of excess water. Add to vegetable mixture. Pour over vegetables, and mix to coat. Top with cilantro. Serves 2.