I'm loathe to support food pretending to be other food (utter the words "cauliflower nachos" near me and I will lose it) but I have a soft spot for zoodles (or zucchini noodles) when they're used in cold salads.

This salad is light and refreshing, and pairs nicely with tofu if you're staying veggie, or grilled flank steak marinated with lots of fresh ginger and garlic if you're a carnivore.

Ingredients

Dressing

1/4 cup light soy sauce
1/4 cup natural peanut butter (smooth if you don't like texture, crunchy if you don't mind a little...crunch)
juice of 2 limes
2 teaspoons sesame oil (play with this until you find your preferred level of sesame. Always start small; you can always add more)
1 clove garlic, minced
sriracha to taste

Salad

2 medium-sized zucchinis, spiralized (I use this bad boy. It isn't anything fancy but it does the trick)
1 small head broccoli, chopped finely (I just chop the florets, in the same way I do my broccoli slaw)
1/2 cucumber, spiralized
1/4 red onion, thinly sliced
1 bell pepper, seeded and diced
1/2 cup frozen edamame, shelled

Directions

Whisk together dressing ingredients.

Mix together salad fixings and add half the dressing. Mix well and then continue to add more dressing until you reach your desired level of dressed. I like to keep a little dressing separate for dipping my crispy tofu in.

Chill in the fridge until serving. This salad is best when it's cold.

Serves 4.

Optional: If you're feeling fancy, top with sliced green onions, chopped nuts, fresh chilies, cilantro, etc. Spiralized carrot would be killer in this salad but Shawn has an allergy so I'm deprived (whomp whomp).