| zucchini | 2 |
| #dressing | |
| creamy natural peanut butter | 1/4 cup |
| rice wine vinegar | 2 tbsp |
| soy sauce | 2 tbsp |
| warm water | 2 tbsp |
| sesame oil | 1 tbsp |
| crushed garlic | 1 tbsp |
| grated ginger | 1 tsp |
| kosher salt | 1/4 tsp |
| roasted peanuts | 1/4 cup |
| chopped scallions | 1/4 cup |
| chopped cilantro | 2 tbsp |
Place zoodles in a large bowl ad set aside. In a spouted glass cup (or mason jar), combine rice wine vinegar, tamari, water, posted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined. Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing. Top with scallions, peanuts, and cilantro.
