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  • 2-3 zucchini
  • 1/2 cup creamy peanut butter or sunflower seed butter
  • 2 tsp. agave syrup or honey or maple syrup
  • 2 Tsp. rice wine vinegar
  • 3 tsp. soy sauce
  • 2 tsp. sesame oil
  • 2 TBS warm water


  • In a medium bowl, combine all ingredients except veggies and whisk until blended.
  • Make the zucchini noodles. You can use a spiralizer or mandolin or just a julienne vegetable peeler.
  • Heat coconut oil in a pan and cook noodles in a pan until soft, appx 5 minutes. Mix in Sauce.
  • This salad makes a great light lunch, or you can add grilled chicken or tofu for a more protein-packed meal.