Ingredients
Equipment
Method
Preparation Steps
- Using a spiralizer or vegetable peeler, transform zucchini into noodles. Sprinkle with salt and let sit in a colander for 10 minutes.
- While the zoodles rest, slice the red cabbage and julienne the carrot. Chop cilantro.
- Slice tempeh and sauté in a skillet with soy sauce and maple syrup for 5-7 minutes until golden.
- Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice until smooth.
- In a large bowl, combine zoodles, cabbage, carrot, and tempeh. Pour dressing over and toss to coat.
- Serve in bowls, garnished with crushed peanuts, cilantro, and sesame seeds. Enjoy fresh!
Nutrition
Notes
Ensure to spiralize only firm zucchinis and let zoodles rest to avoid moisture. Adjust dressing thickness as needed.
