A spiralizer is a fun kitchen tool that can quickly turn an otherwise boring raw zucchini into versatile zucchini noodles or “zoodles,” opening up all sorts of low-carb noodle recipe possibilities. Here’s my version of a classic Asian-inspired peanut-noodle salad. Try this when you want a light n’ healthy lunch or dinner option. Serves 4.

Ingredients:

One each of medium sized green and yellow zucchini (I only ended up using the yellow one this time to make a half-recipe, but you’ll get twice as much salad if you use two)

1 cucumbe (preferably Persian, or about 1/3 of a hothouse cucumber)

4 cilantro sprigs

3 scallions

Peanut sauce ingredients:

2 Tbsp creamy peanut butter

1/4 cup coconut milk

1 tsp rice vinegar

1 tsp low-sodium soy sauce

1/2 tsp toasted sesame oil

1/2 tsp sriracha sauce

Combine the sauce ingredients in a food processor with cutting blade, and process until smooth. Set aside (can be pre-made up to 48 hours ahead and kept in refrigerator).

Meanwhile, spiralize your zucchini. If you don’t have a spiralizer, you can use a veggie peeler to make flat fettucine style zoodles.

Slice your cucumber lengthwise into 1/4 inch thick slices, and then cross-cut them to about 1-inch length.

Finely slice your green onion and chop the cilantro. Combine all ingredients in a large bowl.

Drizzle with peanut sauce and toss to lightly coat.