Zucchini Noodle Salad

First, prepare the zucchini noodles by spiralizing them. You can also use a food processor if you have an add-on to cut into thin strips. Cut the carrot and red cabbage into thin strips, and chop the cilantro. You can also use the spiralizer to cut the carrot.
1 large zucchini, ¼ red cabbage, 1 carrot, A handful of cilantro
Cut the tempeh into thin slices, marinate with soy sauce and maple syrup, and briefly sautée. Then, let it cool down before adding it to the salad.
4 oz tempeh, 1 tablespoon soy sauce, 1 teaspoon maple syrup
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice until smooth and well combined. You don’t want to sauce too watery, as the zucchinis will release some water.
2 tablespoons smooth peanut butter, 1 ½ tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, Juice from one lime
Pour the peanut dressing over the salad and mix until all the ingredients are evenly coated.
Once all your ingredients are well combined, you can garnish the salad with some crushed peanuts, some more frehs cilantro, sesame seeds, and if you like a bit of spice, add some sesame chili oil, it adds a great spicy kick.