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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1/2 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Mirin
1 teaspoon fish sauce
2 cloves garlic, minced
1 tablespoon ginger paste
1 tablespoon lemongrass paste
1 tablespoon Sriracha or chili paste
1/4 cup water (only to thin if needed)
10 small zucchini spiralized or shaved
2 large carrots, spiralized or shaved
1 cup red bell pepper cut in strips
1/2 cup green onion, sliced
1 cup cucumber, diced
1 tablespoon sesame seeds
* Alternatively you can use 1 pound of cooked Angel hair or Spaghetti pasta.
STEP BY STEP INSTRUCTIONS
Combine all dressing ingredients except water in a large bowl and whisk together well. Keep whisking until the mixture becomes smooth and creamy.
If mixture is too thick, add a tablespoon of water at a time until it reaches desired consistency. The mixture should be somewhat thick, like white sauce but not as thick as pancake batter. If mixture is too thin, add a bit more peanut butter. Set aside.
Combine shredded zucchini and carrots in a large bowl.
To prepare individual servings place some of the shredded zucchini and carrots or pasta or a combination of the two in a serving bowl.
Add a 1/4 to a 1/2 cup of the dressing on top of the veggies/pasta and toss together to coat and incorporate.
Add garnish of bell pepper, green onion, diced cucmber and sesame seed if desired.
Alternatively, this salad can be made in bulk and allowed to sit in the fridge for 2 hours before serving to allow flavors to meld.
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