Thai a knot Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce, coconut aminos, maple syrup, sriracha and garlic powder until well combined.

Step 2

Taste and see whether you want to adjust any of the seasonings.

Step 3

Make the noodles: Bring a medium-sized pot of water to a boil, then cook the noodles according to the package instructions.

Step 4

Drain and rinse in cold water, then transfer to a large bowl and mix in one-quarter of the sauce to prevent the noodles from sticking.

Step 5

Set aside.

Step 6

Make the salad: In a large skillet or wok, melt the coconut oil over medium heat.

Step 7

Once hot, add the bell pepper and carrots.

Step 8

Cook for 5 to 6 minutes and season with salt and pepper to taste.

Step 9

Add the sliced cabbage and cook for another 2 to 3 minutes, stirring occasionally.

Step 10

Add the zucchini noodles and cook, stirring occasionally, for 5 to 6 minutes or until softened.

Step 11

Remove from the heat and, using tongs or a slotted spoon–leaving as much cooking liquid as possible in the skillet so it doesn't water down the salad- transfer the veggie mixture to the bowl of noodles.

Step 12

Add the basil (if using and remaining sauce and mix well.

Step 13

Divide equally among 4 serving bowls and garnish with cilantro, peanuts and green onion.

Step 14

Serve immediately.

Step 15

If making ahead of time, mix everything as written, except reserve the sauc until ready to serve.

Step 16

It should be stored separately.

Step 17

Keep everything in airtigh containers in the fridge for 4 to 5 days.