Asian Zucchini Cucumber Noodle Salad

For those of you who are lucky enough to have a spiralizer, this recipe is made quickly and easily. It take just a little longer if you are using a julienne peeler, but well worth it. This recipe was shared on the website “lifemadesweeter.com”.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
2 medium Zucchini
1 large Cucumber, halved and seeded
1 medium Carrot
1 Red Bell pepper, julienned
1/3 cup Green or Purple cabbage, shredded
1/3 cup Cilantro leaves, thinly chopped
1/4 cup Thai basil, thinly chopped
juice and zest of one Lime
1/4 teaspoon freshly grated Ginger
1/4 cup Peanut butter (can also substitute Almond butter)
2 Tablespoons Rice Wine vinegar
1/2 Tablespoon Sesame oil
1/8 teaspoon Sriracha sauce and/or chili flakes (optional or to taste)
2 Tablespoons chopped Peanuts
Directions:
1. In a large bowl, whisk together the lime juice, peanut butter or almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with Sriracha sauce a/or chili flakes, salt, and pepper.
2. Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into “noodles.”
3. Add to the large bowl with the dressing along with the bell pepper, green or purple cabbage, cilantro and Thai basil.
4. Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.