Warm Thai zucchini noodle salad

Ingredients for 2 servings:

• 2 zucchinis
• 1 onion(s), red
• 1 handful of coriander
• 1 handful of nuts
• vegetable oil
• Salt
• 1 spring onion(s)
• 1 garlic clove(s)
• 2 tbsp coconut milk
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp peanut butter
• 1 tsp ginger powder
• 1 tsp sesame oil
• ½ tsp cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegan and very aromatic

Using a julienne grater or spiralizer, noodle the zucchini. Halve the onion and cut into strips. Heat the vegetable oil in a pan and cook 3/4 of the onion and the zucchini noodles until al dente. Lightly salt both. For the dressing, blend the ingredients in a blender with a splash of hot water until smooth. If the dressing is still too thick, thin with more hot water. Mix the dressing with the zucchini and onion mixture. Chop the nuts and cilantro. Garnish the salad with the remaining onions, cilantro, and nuts.