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

15 mins
31 mins
46 mins
Max Servings:



  • 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.


Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

234.57 calories; 10.32 g protein; 17.94 g carbohydrates; 4.08 g dietary-fiber; 5.85 g sugars; 15.9 g fat; 2.99 g saturated-fat; 0 mg cholesterol; 3328.32 IU vitamin-a-iu; 7.2 mg niacin-equivalents; 0.32 mg vitamin-b6; 32.79 mg vitamin-c; 71.17 mcg folate; 66.35 mg calcium; 2.87 mg iron; 77.2 mg magnesium; 523.75 mg potassium; 834.28 mg sodium; 0.14 mg thiamin; 143.13 calories-from-fat; 28 percent-of-calories-from-carbs; 55 percent-of-calories-from-fat; 16 percent-of-calories-from-protein; 10 percent-of-calories-from-sat-fat

Reviews (1)

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2 Ratings
  • 5 Rating Star 2
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!