You'll end up with more peanut sauce than you need in this zucchini noodle recipe, and that's a good thing! It makes a great dip or stir-fry sauce.

Joy Howard
Source: EatingWell Magazine, July / August 2020


Ingredient Checklist


Instructions Checklist
  • Combine peanut butter, water, lime juice, brown sugar, tamari (or soy sauce), fish sauce, hot sauce and garlic in a blender. Pulse until smooth.

  • Combine zucchini, cabbage, carrot and cilantro in a large bowl. Add 1 cup of the dressing (reserve the rest for another use) and toss to coat. Top the salad with chicken and peanuts. Serve immediately.


To make ahead: Refrigerate sauce (Step 1) for up to 3 days.

Nutrition Facts

346.5 calories; protein 25.9g 52% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 4.6g 19% DV; sugars 9.4g; fat 18.5g 29% DV; saturated fat 3.1g 16% DV; cholesterol 48.8mg 16% DV; vitamin a iu 3890IU 78% DV; vitamin c 47.2mg 79% DV; folate 49.5mcg 12% DV; calcium 62.1mg 6% DV; iron 1.6mg 9% DV; magnesium 62mg 22% DV; potassium 643.4mg 18% DV; sodium 744.5mg 30% DV; added sugar 3g.