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Ingredients
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce, tamari or liquid amino
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons grated fresh ginger
- 1 tablespoon sriracha
- ¼ - ½ cup hot water
- 4 medium zucchini, spiralized
- ½ head of red cabbage, thinly sliced or shredded
- 1 red or yellow bell pepper, thinly sliced
- 2 carrots, shredded
- 1 bunch scallions, sliced
- ½ cup salted roasted peanuts, chopped
- 1 small red chili, such as a fresno, thinly sliced (optional)
- ½ pound cooked and cleaned shrimp with tails removed, chopped OR 2 cups rotisserie chicken, pulled
- 8 ounces baked tofu, cut into small cubes
- Juice of 1 lime
Yield
Serves: 4
Preparation
In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, vinegar, ginger, sriracha and water. (Tip: If you have about ½ cup of peanut butter left in the bottom of the jar, pour the dressing ingredients right in the jar and shake it up!)
In a large serving bowl, using tongs, toss together the peanut dressing, spiralized zucchini (aka zoodles!), cabbage, peppers and carrots until well-combined. Top with scallions, peanuts, chili, shrimp or chicken, tofu and lime juice.