No-Cook Peanut Zoodles

Serves 4
Ingredients
- 1/2 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
- 1/4 – 1/2 cup hot water
- 4 medium zucchini, spiralized
- 1/2 head of red cabbage, thinly sliced or shredded
- 1 red or yellow bell pepper, thinly sliced
- 2 carrots, shredded
- 1 bunch scallions, sliced
- 1/2 cup salted roasted peanuts, chopped
- 1 small red chili, such as a fresno, thinly sliced (optional)
- 1/2 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
Directions
In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, vinegar, ginger, sriracha and water (Tip: If you have about 1/2 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.
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It's a fall party! We're LIVE with Grant and Jeanette cooking up our favorite dishes for our favorite season. As always, ask us your questions and share your thoughts in the comments, and we might give you a shout out!
Posted by The Rachael Ray Show on Tuesday, 18 October 2016

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