Crunchy asian Zoodle Salad | Vegan

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and maintains creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos are lower in sodium.

Bring water to a boil and blanch sugar snap peas for about 5 minutes.

Transfer blanched sugar snap peas to ice-cold water to shock them and stop the cooking process.

In a large bowl, add sunflower oil, rice wine vinegar, soy sauce, toasted sesame oil, agave, minced ginger, and minced garlic.

Whisk the dressing together until smooth and creamy, ensuring no lumps of peanut butter remain.

Add thinly sliced red bell pepper and cooked sugar snap peas to the dressing and toss to coat.

Add chopped green onions to the bowl and mix with the other vegetables.

Spiralize zucchini into zoodles using a spiralizer and add them to the bowl with the vegetables.

Gently toss the zoodles with the vegetables and dressing to coat without breaking them apart.

Add freshly chopped parsley and sprinkle sesame seeds over the top before serving.

Serve immediately to enjoy the freshness and crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens