1/2-2/3 cup creamy peanut butter or sunflower seed butter
2 tsp. agave syrup or honey
2 Tbsp. rice wine vinegar
2-3 Tbsp. soy sauce or coconut aminos
2 tsp. sesame oil
1 clove garlic, finely minced
1-2 tsp. finely grated fresh ginger
dash of red pepper flakes
1/3 cup warm water
In a medium bowl, combine all ingredients except veggies and whisk until blended.
Make the cucumber and zucchini noodles. You can use a spiralizer or mandolin or just a julienne vegetable peeler.
Gently combine the cucumber and zucchini noodles, and add to a bowl. Drizzle with some of the peanut sauce, and gently toss. Drizzle a bit more of the peanut sauce on top, and then top with cilantro and chopped peanuts.
This salad makes a great light lunch, or you can add grilled chicken or tofu for a more protein-packed meal.