Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.

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Recipe Summary

prep:
15 mins
cook:
31 mins
total:
46 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.

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  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.

  • Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.

  • Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.

Nutrition Facts

235 calories; protein 10.3g; carbohydrates 17.9g; fat 15.9g; sodium 834.3mg. Full Nutrition
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Reviews (1)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2018
Really good! Next time I will use a little more broccoli scallions mint and salt. I steamed the cabbage and broccoli for 2 minutes just so it would be less crunchy. Jaws hurt anyways but it's well worth it! Will make again! Read More
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