Vegan Spaghetti Squash Noodle Salad With Peanut Sauce
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
39
Spice
53
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Peanut Butter2 tbsps
Tamari1 tsp
Syrup (agave)1 tsp
Sea Salt1 tsp
Ginger (minced fresh)1 tsp
Garlic (minced)1 cup
Cabbage (shredded)1 cup
Broccoli (chopped)1 sprig
Mint (fresh, thinly sliced)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Place squash, cut-side down, on a baking sheet
3
Bake in the preheated oven until squash is tender, about 30 minutes
4
Cool until easily handled
5
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
6
Stir lime juice and sriracha into sauce
7
Shred squash into a large bowl using a fork or your fingers
8
Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat
9
Top salad with peanuts