Ingredients
  • 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
Preparation

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.