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Ingredients
- 3 small zucchini (about 16 ounces)
- 1/2 red bell pepper, shredded or julienned
- 1 tablespoon natural peanut butter
- 1/2 to 1 tablespoon water
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon soy sauce, gluten-free tamari, or coconut aminos
- 1 to 2 cloves garlic, pressed or minced
- 1/2 to 1 teaspoon sriracha or other chile sauce or red pepper to taste
- 1/2 teaspoon toasted sesame oil (see note in nutrition data below.)
- 1/2 teaspoon grated fresh ginger
View Full Recipe at Fat Free Vegan
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 196 | |
| Calories from Fat 93 | 47% |
| Total Fat 10.99g | 14% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 587mg | 24% |
| Potassium 1126mg | 32% |
| Total Carbs 20.21g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.13g | 6% |
| Protein 8.88g | 14% |
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