Zoodle Salad w Peanut Butter Dressing
ZOODLE SALAD W PEANUT BUTTER DRESSING /// (makes 4 serves)
2 zucchini, spiralised
1 large carrot, grated
1 small red capsicum, thinly sliced
1/8 red cabbage, shredded
1 handful of Vietnamese mint (can substitute for mint or omit)
1/2 bunch of coriander
400g firm, organic tofu
2 tbsp coconut aminos
1 tbsp coconut oil
1/3 cup peanut butter
1 tbsp coconut aminos
1 tbsp fish sauce (or vegan fysh sauce)
1 tbsp Sriracha or preferred chilli sauce
1 tbsp sesame oil
¼ boiling water
1 lime, juiced
Cut tofu into 1cm thick, 1-inch pieces. Heat a large frying pan with coconut oil add tofu and coconut aminos and heat for 10 minutes or until golden and crispy.
In a large mixing bowl, add zucchini, carrot, red capsicum, red cabbage, Vietnamese mint and coriander and combine well.
For the dressing mix peanut butter, coconut aminos, fish sauce, Sriracha, sesame oil and boiling water.
Serve with a squeeze of lime juice and a pinch of sesame seeds.