No-Cook Peanut Zoodles

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.