Whole grains, veggies and a very flavorful sauce. Feel free to switch up the veggies and go with what you have on hand. The cilantro, basil and peanuts are key in this salad.
In a small bowl, whisk together the minced shallot, minced chili pepper, lime juice, liquid sweetener, tamari, and oil. Taste the mixture and adjust the seasoning, acidity, and sweetness levels to your liking. Set aside.
Add rice noodles to pot of boiling water and follow instructions on the package. Strain an set aside.
3. With a spiralizer or julienne peeler, make “noodles” out of the two zucchini. Throw the noodles into a large bowl and sprinkle them with some salt. Toss the “noodles” to coat and season.
Cut the carrot into matchsticks and toss them into the bowl with the zucchini. Cut the bell pepper into thin strips and throw that into the bowl as well. Then, add the bean sprouts, shelled edamame, cilantro, Thai basil, and scallions. Toss lightly to combine.
Pour the dressing over the vegetables and herbs, and toss everything to combine. Garnish the top of the dish with the chopped peanuts and serve immediately.