Spicy Thai Zoodles


2 green summer zucchinis

2 yellow summer zucchinis

1 cup shredded purple cabbage


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


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