Thai Peanut Salad
Serves: 2
 
Ingredients
  • 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)
Instructions
  1. Using a mandolin or a sharp knife, cut zucchini into thin linguini-like “pasta”
  2. Place zucchini in colander over sink, sprinkle with salt, let sit for 10-15 minutes. Pat dry.
  3. Plate zucchini on two plates. Sprinkle with garlic powder. Top with remaining ingredients.
Recipe by Beautifully Nutty at http://www.beautifullynutty.com/peanut-sauce-spice-baby/