Ingredients:
2 green summer zucchinis
2 yellow summer zucchinis
1 cup shredded purple cabbage
Sauce:
2 Tbsp Low Sodium Soy Sauce
2 Tbsp PB2
2 Tbsp water
2 Tbsp Rice vinegar
1 Tbsp Sriracha
1/2 tsp chopped garlic
½ tsp ginger
1 Tbsp Sesame oil
1 Tbsp Chopped Scallions
1 tsp Pepper flakes
1 Tbsp toasted sesame seeds
Directions:
Spiralize zucchinis, blade of choice. Add in shredded cabbage. In a seperate bowl- mix the sauce ingredients together. Add to zoodles and refrigerate for at least 2 ho