Ingredients For the Zucchini Noodles:
3 medium zucchinis
1 bell pepper, thinly sliced
1 carrot, julienned
1 cup red cabbage, thinly sliced
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
1/4 cup chopped peanuts (for garnish)
Ingredients For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons coconut aminos
1 tablespoon maple syrup
1 tablespoon lime juice
1/2 teaspoon grated fresh ginger
Water, as needed to thin the sauce
Instructions:
Prepare the Zucchini Noodles:
Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a julienne peeler or even a regular peeler to create thin strips.
Place the zucchini noodles in a colander and sprinkle with a little salt. Let them sit for about 10 minutes to release excess moisture, then pat dry with a paper towel.
Cook the Vegetables:
In a large skillet
Add the bell pepper, carrot, and red cabbage. Sauté for about 5-7 minutes until they start to soften but still retain some crunch.
Make the Peanut Sauce:
In a medium bowl, whisk together the peanut butter, coconut aminos maple syrup, lime juice and grated ginger. Add water, a tablespoon at a time, until the sauce reaches your desired consistency. It should be smooth and pourable.
Combine and Serve:
Add the zucchini noodles to the skillet with the sautéed vegetables and toss to combine. Cook for another 2-3 minutes until the zucchini noodles are just tender. Pour the peanut sauce over the noodles and vegetables, tossing to coat evenly. Remove from heat and transfer to serving plates. Garnish with chopped cilantro, green onions, and chopped peanuts.
Serve:
Serve immediately, enjoying this fresh and flavorful dish.
Tips:
You can add other vegetables like snap peas, broccoli, or edamame for extra crunch.
If you prefer the zucchini noodles warm, you can gently heat them in the skillet for a minute or two before adding the sauce.
Enjoy your healthy and tasty vegan zucchini noodles with peanut sauce!