Zucchini ribbon noodle with peanut sauce

Zucchini ribbon noodle with peanut sauce

The past few weeks have been incredibly hot and humid. Our family home does not have air conditioning, which has made everyday tasks of cooking and cleaning unbearable, even with open windows and fans.

When it’s too hot to cook, there’s no need to add extra heat in the home from the stove or oven.  This raw vegan no-cook meal is easy to make and perfect for this heat wave.  Combine any vegetable that you love or need to use up with this finger-lickin’ good peanut sauce.

Ingredients

2 small zucchinis
1 bag of organic carrots
1 bunch of spinach
3 yellow beets
Handful of cilantro
1 scallion
salt/pepper to taste

Peanut Sauce
1/4 cup peanut butter (we used crunchy)
1/4 cup sesame oil
1 tbsp raw honey
3 tbsp rice wine vinegar (or apple cider)

Directions

For the peanut sauce: In a small bowl, combine peanut butter, sesame oil, honey and vinegar. Stir until peanut butter is dissolved and smooth, set aside.

Make the noodle: In a mixing bowl, peel zucchini with vegetable peeler. Rotate as you go until you get to the core.

Assemble: Chop core and other vegetables you want to add.  Drizzle sauce over noodles, vegetables and toss to coat evenly. Dice scallion and sprinkle on top  Serve and enjoy!