Jeanette’s No-Cook Peanut Zoodles

by Rachael Ray Show Staff 9:00 AM, June 10, 2016

Rachael Ray Show

Aired June 10, 2016

Serves 4

Missed out on the Facebook Live action? Don't worry - you can still view it here:


1/2 cup creamy peanut butter
2 tablespoons soy sauce, tamari or liquid amino
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon sriracha
1/4 - 1/2 cup hot water
4 medium zucchini, spiralized
1/2 head of red cabbage, thinly sliced or shredded
1 red or yellow bell pepper, thinly sliced
2 carrots, shredded
1 bunch scallions, sliced
1/2 cup salted roasted peanuts, chopped
1 small red chili, such as a fresno, thinly sliced (optional)
1/2 pound cooked and cleaned shrimp with tails removed, chopped OR 2 cups rotisserie chicken, pulled
8 ounces baked tofu, cut into small cubes
Juice of 1 lime


In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, vinegar, ginger, sriracha and water (Tip: If you have about 1/2 cup of peanut butter left in the bottom of the jar, pour the dressing ingredients right in the jar and shake it up!)

In a large serving bowl, using tongs, toss together the peanut dressing, spiralized zucchini (aka zoodles!), cabbage, peppers and carrots until well-combined. Top with scallions, peanuts, chili, shrimp or chicken, tofu and lime juice.