- 3 medium yellow squash – peeled and spiralized
- 3 medium carrots – peeled and spiralized
- 1 cup of coarsely chopped red cabbage
- 1/2 cup of coarsely chopped cilantro
- 1/2 cup of bean sprouts (blanched)
- 1/2 cup of micro green sprouts (blanched)
- For the Chili Peanut Sauce:
- 3 tablespoons of natural peanut butter
- 1 tablespoon of chili paste
- 3 tablespoons of low sodium soy sauce
- 3 to 4 tablespoons of water
- Blanch the sprouts in boiling water for two minutes and then put in ice cold water. Pat dry with a paper towel.
- Put the squash, carrots, cabbage, cilantro, and sprouts in a large bowl and toss with the chili peanut sauce to coat.
- To make the sauce:
- Whisk the peanut butter chili paste, soy sauce, and water in a small bowl with a fork until fully blended and creamy.
- Enjoy!
Source: Veganosity