THAI-INSPIRED ZUCCHINI NOODLE BOWL

Take your zoodles to the next level! Traditional pasta has about 5x more carbohydrates than zucchini noodles.

So, if you're looking to control carbohydrate intake, "noodles" made from lower glycemic vegetables, like zucchini, can be a game-changer.

Take this recipe and make it your own - you can go all-in with the zoodles or go ½ pasta, ½ zoodles. Either way, it's delicious!

INGREDIENTS:

• 3 zucchini, medium, spiralized or shaved
• 3 carrots, peeled and shaved or shredded
• ¼ head cabbage, red, shredded (¼ head ~ 2 cups)
• 6 scallions, chopped
• ¼ cup basil, chopped
• ¼ cup cilantro, chopped
• ½ cup peanuts, unsalted

DIRECTIONS:

1. Spiralize zucchini or, using a wide vegetable peeler, shave into strips. Place zucchini in a colander and sprinkle with salt. Set over a bowl to sweat and drain for 10 minutes.

2. Shave carrots using a wide vegetable peeler. You can also use pre-shredded carrots for convenience.

3. Shred cabbage. You can also use bagged, pre-shredded cabbage for convenience.

4. Chop scallions, basil, and cilantro.

5. Rinse zucchini noodles and place them in a double layer of paper towels. Roll and squeeze to remove all moisture.

6. Add zucchini to a bowl with the rest of the vegetables and peanuts [reserve some peanuts and herbs for garnish if desired.]

7. Toss with enough dressing to coat and serve immediately.