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Spring Thai Salad with Peanut Sauce

Susan Palmer
  • minutes
  • Serves

INGREDIENTS

5

Asparagus stalks

1

Bell pepper, red

2

Carrots, medium

1 tbsp

Cilantro

1/2

English cucumber

2

Garlic cloves

1 tbsp

Ginger

1/2 cup

Peanuts to top

1 cup

Snap peas

1

Zucchini, medium

1/3 cup

Peanut butter, creamy natural

2 tbsp

Soy sauce

1 tbsp

Sriracha

1/4

box Rice noodles

1/2 cup

Water