|For the sauce|
|⅓ cup||Peanut Butter, smooth, no salt or sugar added|
|2 tbsp||Tamari, Japanese soy sauce, gluten-free|
|4½ tsp||Lime juice, fresh cold-pressed|
|1½ tsp||Ginger, peeled, raw|
|1 tsp||Sesame Oil|
|1 tsp||Sriracha, Hot Chili Paste|
|3 tbsp||Tap Water|
|For the salad|
|3 (ea. 6.91 oz)||Zucchinis, Courgettes, Summer Squash, raw|
|1 cup||Cabbage, red, raw, shredded|
|¼ cup||Carrots, raw, strips|
|½ cup 1 tbsp 2 tsp||Spring Onions, Scallions, Green Onions, chopped|
|¼ cup||Peanuts, dry-roasted, no salt added|
|1 tbsp||Sesame Seeds, whole, dried|
|2 tbsp||Cilantro, Coriander Leaves, raw|
|35.21 oz||altogether (view nutrition facts)|
- Serving size:5.90 oz (calculated)Notes: 1 1/2 cups of salad
- Mince or grate the ginger.
- Combine the ingredients for the sauce. I like to gently microwave the natural peanut butter to make it smoother first. Add some water to thin the sauce down. It should still have some body, though, as the zucchini adds quite a bit of moisture.
- Spiralize the zucchini and shred the cabbage and carrot. Alternatively, shred the zucchini, too.
- Cut the green onions into thin slices. Set aside some of the sliced greens for garnishing.
- In a large bowl, mix the zucchini, cabbage, carrot, green onions and peanuts.
- Toss the salad in about half the sauce.
- Serve drizzled with the remaining sauce and topped with about 1/2 teaspoon of sesame seeds and freshly chopped cilantro.
- Calorie count164 kcal
- % of calories by macros
Fat 62.2 % 102 kcal 12 g Net Carbs 15.9 % 26 kcal 6.9 g Dietary Fiber 4.3 % 7 kcal 3.6 g Protein 17.7 % 29 kcal 7.7 g
- Approx. WW SmartPoints™4.2
- Cholesterol 0 mg
- Sodium 372.9 mg
- Fat 12 g
- Saturated Fat 1.7 g
- Trans Fat 0 g
- Carbohydrates 10.5 g
- Dietary Fiber 3.6 g
- Total Sugars 4.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 7.7 g
- Calcium 63.6 mg
- Iron 1.8 mg
- Magnesium 65.4 mg
- Potassium 498.7 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 66.3 mcg
- Vitamin B12 0 mcg
- Vitamin C 27.9 mg
- Folate 76.4 mcg
- Folic Acid 0 mcg