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Spiralized Vegetable Thai Salad with Peanut Dressing
INSPIRALIZED22Ingredients
30Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 large carrot (peeled, Blade D, noodles trimmed, or julienned)
- 1 large bell pepper (Blade A, noodles trimmed)
- 1 purple cabbage (small, shredded with Blade A)
- 1/4 fresh cilantro (packed cup, lightly chopped)
- 1/2 cup green onions (diced, green parts only)
- 1/3 cup chopped peanuts (roughly)
- 1/4 cup creamy peanut butter
- 1 1/2 Tbsp. lime juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. soy sauce (or tamari, if gluten-free)
- 1/2 Tbsp. sesame oil
- 1/2 Tbsp. honey
- 1 tsp. fresh ginger (grated)
- 1/2 Tbsp. Sriracha (or other Asian hot sauce)
- 2 Tbsp. water (to thin, or more as needed)
- 1 Tbsp. sesame oil
- 1 garlic clove (grated)
- 1/2 inch ginger root (piece of, peeled and grated)
- 1 Tbsp. rice vinegar
- 3 Tbsp. soy sauce (low-sodium)
- 1/2 Tbsp. Sriracha
- 1 tsp. arrowroot powder (+ 1 teaspoon water, mixed together)
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