All Recipes Best Recipe Salad Vegetable Salad Recipes

Ingredients

½ small spaghetti squash, halved and seeded ⅓ cup peanut butter 2 tablespoons tamari ½ teaspoon agave syrup ¼ teaspoon sea salt ¼ teaspoon minced fresh ginger ¼ teaspoon minced garlic ½ lime, juiced 1 dash sriracha hot sauce 1 cup shredded cabbage 1 cup chopped broccoli 1 small cucumber, cut into matchstick-size pieces 1 carrot, shredded 2 scallions, minced 1 sprig fresh mint, thinly sliced ¼ cup roasted, salted peanuts

Nutrition Info

234.6 calories carbohydrate: 17.9 g cholesterol: : - fat: 15.9 g fiber: 4.1 g protein: 10.3 g saturatedFat: 3 g servingSize: - sodium: 834.3 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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

4 servings

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