Pad Thai Zucchini Noodle Salad | VEGAN + GLUTEN-FREE

Slice off the ends of the zucchini and cut it in half if it's large.

Clamp the inspiralizer down to the counter and insert the zucchini, securing it with the core and prongs.

Spiralize the zucchini to create noodles.

Use a mandolin slicer to shred the red cabbage until finely chopped and add it to the bowl with the zucchini noodles.

Use the mandolin slicer to slice the red bell pepper whole, then chop it into smaller pieces for easier eating and add to the bowl.

Slice the ends off the scallions and thinly slice them, adding them to the bowl.

Finely chop the cilantro (about 1/4 cup) and add it to the bowl.

Pour in the cooked quinoa and peanuts into the bowl with the vegetables.

In a separate bowl, combine the creamy peanut butter, juice of 2 limes, gluten-free tamari, sriracha sauce, ginger powder, and enough water to thin the sauce out.

Mix the peanut sauce until smooth and creamy.

Pour the peanut sauce over the salad ingredients in the bowl.

Using kitchen tongs, toss everything together until the dressing is completely coated and the zucchini noodles have softened slightly.

Serve the pad Thai salad, ensuring to scoop up any goodies that fall to the bottom of the bowl.

Equipment Needed

Spice Level:

Dietary