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  • Ilene Cohen

Peanut Ginger Salad

Today I made myself a Peanut Ginger Salad for lunch with zoodles, yoodles, and coodles (aka spiralized zucchini, yellow squash, and cucumber) along with some other vibrant veggies. I love this dish because it is packed with nutrition due to its overload of fresh vegetables, and the peanut ginger sauce provides protein and monounsaturated & omega-6 fats. This recipe is made with honey so if you are vegan, feel free to swap it out for agave nectar or maple syrup!

The Recipe


1/4c vegetable oil

1/4c rice vinegar

1/4c peanut butter (I prefer crunchy in this recipe)

1 tsp sesame oil

1 tbsp soy sauce (or more- to taste)

1-3 tbsp of honey/agave/maple syrup (to taste)

1/2-1 tbsp of fresh ginger, minced (to taste. strong flavor so beware)

1 spear of green onion, white to light green parts

1-2 cloves of garlic, minced

sriracha to taste

1 tbsp sesame seeds

Salad mix:

2 1/2c purple cabbage, shredded

1 large zucchini, spiralized

1 large cucumber, spiralized

1 yellow squash, spiralized

2c carrot, shredded

1 bell pepper, thinly sliced


1. Mix all of dressing ingredients together. Start off with minimal soy sauce, sweetener, ginger, and sriracha, then add more to taste.

2. Add dressing to salad mix.

Eat right away or let marinade for 30 min.

This made around 4 large bowls of salad or about 6 side salads.

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