Thai Buffalo Peanut Sauce over Zoodle Salad

Man, these Buffalo Nuts by Truly Good Foods are AWESOME! My husband was in agony because I let him have a sample and then told him he couldn’t have anymore. LOL! I’m mean! I made this recipe for him today and I think he’s going to forgive me. So, if you can resist eating the Buffalo Nuts by the fistful, try this recipe!

Thai Buffalo Peanut Sauce over Zoodle Salad
by Woo

1 1/4 cup Truly Good Foods Buffalo Nuts, divided
13.5 ounce can of coconut milk
2 Tablespoon of fish sauce
1 Tablespoon of soy sauce
Zest of half a lime
Juice of half a lime
1 large garlic clove, smashed and minced
3 slices of peeled, fresh ginger (about the size of a quarter), smashed and minced
3 Tablespoons of agave nectar (or brown sugar)
1 teaspoon of sesame oil
Sambal olek to taste (optional)

1 small zucchini
1 yellow squash
Handful of red and gold cherry tomatoes
6 sugar snap peas
1 green onion, thinly sliced
Mix of fresh tender herbs: mint, cilantro, basil

Chop 1/4 cup of the Buffalo Nuts and set aside. Place the remaining cup of nuts into a blender with the rest of the ingredients up through the sesame oil. Blend on high until smooth. I used a Vitamix and it took about three to four minutes. Adjust seasoning with salt and pepper. I thought this had a pleasant amount of heat. If you like it spicier, add the sambal olek to taste.

I used a spiral cutter to shred the squash into “noodles” or “Zoodles”. Halve or quarter the cherry tomatoes, slice the sugar snap peas on the bias, slice the green onion, and toss everything into a big bowl. Add about 1/2 cup of Thai Buffalo Peanut Sauce and gently toss to coat. Garnish with the remaining chopped peanuts. Chiffonade a few leaves of each of the herbs and sprinkle over the salad.