Recipe From: Bronson Hospital RD’s



2 medium zucchinis, spiraled or julienned
1/2 tsp salt
1 cup red or green cabbage, shredded
2 carrots, grated
1/2 red bell pepper, julienned
1/2 cucumber, peeled and julienned
2 scallions, finely chopped
1/2 bunch cilantro, chopped
1/2 cup roasted peanuts, chopped


1/3 cup rice vinegar
2 tbsp olive oil
2 tsp sesame oil
2 tsp soy sauce


  1. Using a spiralizer or julienne peeler, process the zucchini into noodles or matchsticks. Sprinkle zucchini with salt, and place in a colander set over a bowl to help release liquid. Let sit for 5 to 10 minutes while chopping other vegetables.

  2. Place the zucchini in a large bowl with the remaining vegetables.

  3. In a small bowl, whisk together the dressing ingredients.

  4. Toss dressing with vegetables and top with fresh cilantro and peanuts.