Thai Peanut Salad
- medium zucchini
- medium carrot, shredded using knife, food processor, or vegetable peeler
- ¾ cup cooked mukimame
- ½ cup red bell pepper, chopped
- ¼ cup cilantro, chopped
- 3 Tbsp. peanuts, chopped
- a drizzle of peanut sauce (I actually used store-bought this time)
- Using a mandolin or a sharp knife, cut zucchini into thin linguini-like “pasta”
- Place zucchini in colander over sink, sprinkle with salt, let sit for 10-15 minutes. Pat dry.
- Plate zucchini on two plates. Sprinkle with garlic powder. Top with remaining ingredients.
Recipe by at http://www.beautifullynutty.com/peanut-sauce-spice-baby/
3.1.09