Springtime is wonderful for experimenting with different salad recipes. There is always a bbq or party to bring a fresh salad to. Asian peanut noodles are my weakness whenever I see them on the menu at asian restaurants. So I knew I had to tweak the recipe to be healthier for my Fresh and Fit readers. This lightened up version uses zucchini “noodles” instead. You can use a julienne peeler to achieve the noodles or a spiralizer that will turn out beautiful spiral noodles. This recipe is quick to throw together once you chop up your veggies. And it looks so vibrant you will want to show it off.
I added jicama to bring a crunchy sweetness to the dish. I am seeing jicama more and more in supermarkets, so it should be fairly easy to find. I actually bought mine at Meijer which has a surprisingly exotic produce department, and great prices.This refreshing and satisfying salad is sure to be a hit this spring and summer. I hope you enjoy it!

4 zucchini, julienned
1/2 c red cabbage, shredded
3 mini bell pepper, sliced
3 green onions, sliced thinly
1/2 c jicama sliced into strips
1 carrot, julienned
1 bunch cilantro, chopped
1/2 cucumber, thinly sliced

For dressing
5 tbsp toasted sesame oil
2 tbsp Apple cider vinegar
2 tbsp chili paste
4 tbsp peanut butter

Combine all vegetables in a large bowl. Reserve half of cilantro and half of the scallions to use as a garnish.

In a separate bowl whisk together peanut butter, apple cider vinegar, chili paste and sesame oil. Pour half the dressing on the vegetables.

Chill for at least 30 minutes. Pour remaining dressing on before serving. Garnish with remaining cilantro and green onion.