Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 large carrots (approx. 6 oz / 170g)
  • 1 English cucumber (approx. 12 oz / 340g)
  • 1/2 tsp (3g) kosher salt
  • 1/3 cup (80g) creamy peanut butter
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) minced garlic
  • 1-2 tbsp (15-30ml) warm water
  • 1/4 cup (30g) roasted crushed peanuts
  • 1/4 cup (10g) chopped fresh cilantro
  • 2 stalks (10g) sliced green onions

Instructions:

  1. Spiralize the zucchini and carrots. Place them in a colander over a bowl and toss with the kosher salt. Let them sit for 5–10 minutes, then gently press the noodles to squeeze out excess water.
  2. In a small bowl or blender, combine peanut butter, soy sauce, rice vinegar, maple syrup, lime juice, ginger, and garlic. Whisk vigorously until smooth.
  3. Slowly add warm water one tablespoon at a time to the dressing until it reaches a velvety, pourable consistency.
  4. Combine the purged zoodles, julienned carrots, and sliced cucumber in a large bowl. Pour the dressing over the vegetables and toss gently with tongs until coated.
  5. Fold in the roasted crushed peanuts, chopped cilantro, and sliced green onions just before serving.