Looking for an easy and delicious vegan meal to make during the week? Look no further! Try this fully vegan raw salad. It's made with zucchini noodles and dressed with a creamy peanut and coconut milk sauce.
Total Time
35min
5.0
2 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
1 1/4
cups
Dry Roasted Peanuts
, divided
•
1
cup
Coconut Milk
•
1
Tbsp
Extra-Virgin Olive Oil
•
2
Zucchini
, washed
•
8
Cherry Tomatoes
, diced
•
to taste
Himalayan Rock Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Soak 1 cup of the Dry Roasted Peanuts (1 cup) in water for 30 minutes.
2.
Drain the peanuts and add them to a blender with the Coconut Milk (1 cup) and Extra-Virgin Olive Oil (1 Tbsp). Blend until creamy. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste).
3.
Using a spiralizer, shred your Zucchini (2) into noodles.
4.
Chop up the remaining Dry Roasted Peanuts (4 Tbsp).
5.
Place your zoodles into a large bowl and dress them with the sauce. Add the Cherry Tomatoes (8) and top it off with the chopped peanuts. Stir all the ingredients together.
6.
Refrigerate until ready to serve or enjoy immediately!
Nutrition Per Serving
CALORIES
868
FAT
78.7 g
PROTEIN
28.7 g
CARBS
32.4 g
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