Spiralized Veggies with Spicy Peanut Coconut Dressing
I made this peanut butter coconut dressing tottaly by accident and it came out great. If you don't like spicy, I am sure it also tastes great without the chili or chili paste.
Servings: 2
Calories: 202kcal
Ingredients
For the dressing
- 1 clove garlic minced
- 1 teaspoon fresh grated ginger
- 1/4 cup spring onion (scallion) chopped
- 1/2 cup tomato roughly chopped
- 1/4 lime/lemon juice only (use less if using lemon)
- 1 Thai chili pepper (or chili paste) finely chopped (optional or to taste)
- 1/2 cup unsweetened coconut milk
- 1 tablespoon peanut butter
- 1/4 cup unsweetened shredded coconut
For the salad
- 1 large zucchini spiralized
- 1 large carrot spiralized
- 1 cup cherry tomato halved
- 1/4 cup onion chopped
Instructions
- In a small blender or food processor, combine all dressing ingredients and process until smooth.
- Combine all salad ingredients in a large bowl. Drizzle with dressing and mix well to coat.
Notes
Click here for more info on how to spiralize veggies.