Zoodles with Peanut Sauce


I made this “no-cook” version last year during the heat wave we were experiencing.  I didn’t add honey this time for the fast and used hot water to dilute the peanut butter (per Susan Gregory’s Peanut Sauce and Vegetables recipe.   You get a bigger volume of sauce and it’s easier to coat the vegetables.

Zucchini Noodles with Peanut Sauce
  • 4 heaping spoonfuls of peanut butter
  • 1 cup hot water
  • 1/4 cup sesame oil
  • 3 T apple cider vinegar
  • 2 T tamari
  • 3 small zucchinis
  • 2 carrots, chopped
  • 1 bunch of arugula
  • 1/4 head of red cabbage, shredded
  • Handful of cilantro, chopped
  • 1 scallion, chopped
  • sesame seeds for garnish (and extra protein)
  1. In a small bowl, combine peanut butter, water, sesame oil, vinegar and tamari. Stir until sauce is dissolved and smooth, set aside.
  2. In a large bowl, peel zucchini with vegetable peeler. Rotate as you go until you get to the core. Stir in remaining ingredients and drizzle sauce. Mix evenly and sprinkle sesame seeds on top.