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. Source: EatingWell Magazine, July / August 2020

Joy Howard


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

347 calories; 18.5 g total fat; 3.1 g saturated fat; 49 mg cholesterol; 745 mg sodium. 643 mg potassium; 19 g carbohydrates; 4.6 g fiber; 9 g sugar; 25.9 g protein; 3890 IU vitamin a iu; 47 mg vitamin c; 50 mcg folate; 62 mg calcium; 2 mg iron; 62 mg magnesium; 3 g added sugar;