This, friends, is a ridiculously delicious and insanely nutritious bowl of “pasta.”
As you may have noticed, I’m really into my spiralizer right now and I can’t get enough of zucchini noodles. They’re a lighter, low-carb version of traditional pasta, and I love that they play well with just about any sauce. In this case, I tossed my noodles with a thick and intensely satisfying sesame peanut sauce, thinly sliced green onions, and just enough crushed red pepper to give each bite a little kick. Best of all, these noodles are shockingly hearty thanks to the rich & creamy dressing and they make the perfect lunch or dinner when you just don’t feel like cooking.
Feel good comfort food at its finest.
*If you don’t have a spiralizer, don’t worry. You can use a vegetable peeler to shave your zucchini into ribbons.
Cold Sesame Peanut Zoodles
2 large zucchini, spiralized or shaved into ribbons
¼ cup creamy organic peanut butter (or almond butter)
2 tablespoons apple cider vinegar
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
1 small minced garlic clove (optional)
scallions, chopped peanuts & sesame seeds – optional garnish
In a large bowl, whisk together sesame peanut dressing (peanut butter through garlic) and check for seasoning; adjust accordingly and add small amounts of water at a time until you reached your desired consistency (I used about 3 tablespoons). Add zucchini noodles to the bowl and toss well. Check for seasoning and adjust accordingly. Garnish with scallions, crushed red pepper, chopped peanuts and sesame seeds to serve.