You'll end up with more peanut sauce than you need in this zucchini noodle recipe, and that's a good thing! It makes a great dip or stir-fry sauce.
Ingredients
¾ cup creamy natural peanut butter
¾ cup hot water
¼ cup lime juice
2 tablespoons light brown sugar
2 tablespoons reduced-sodium tamari or soy sauce
1 ½ tablespoons fish sauce
1 teaspoon hot sauce, such as sriracha
1 teaspoon grated garlic
4 cups spiralized zucchini (1 large)
3 cups spiralized red cabbage (about 1/2 small head)
1 cup spiralized carrot (1 large)
½ cup chopped fresh cilantro
2 cups shredded rotisserie chicken (8 ounces)
¼ cup chopped unsalted roasted peanuts
Directions
Combine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.
Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.
