Thai Style Zucchini Noodle Salad with Edamame Beans

• Vegan
• Gluten free

• Produce

  • 1 2cm piece 2 tablespoons fresh ginger, Fresh
  • 1 Carrots
  • 2 Chili pepper, Medium Red
  • 1 Coriander, fresh
  • 1 Edamame beans
  • 2 Cloves Garlic
  • 1 Peanuts
  • 1/2 Red onion
  • 1 Spring onion
  • 3 Zucchinis

• Condiments

  • 1 tbsp Lime juice
  • 2 tbsp Peanut butter
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar
  • 2 tsp Sesame oil

Found on laurencariscooks.com

Description

Ingredients

• 3 Zucchini’s
• 1/2 Red Onion
• 1 Medium Red Chilli
• 1-2 Carrots
• Edamame Beans
• 1 Medium Red Chilli, de-seeded and deveined
• 2 Cloves Garlic
• 2 Tablespoons Fresh Ginger (about a 2cm piece), peeled
• 2 Tablespoons Rice Wine Vinegar
• 2 Tablespoon Soy Sauce
• 2 Teaspoons Sesame Oil
• 1 Tablespoon Lime Juice
• 2 Tablespoons Peanut Butter
• Sliced Spring Onion
• Fresh chopped coriander
• Sesame Seeds
• Crushed Peanuts

Directions

• 1. Spiralize the zucchini and carrot and place in a large bowl. If you don’t have a spiralizer, you can just chop it finely.