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Original recipe: Recipe: Thai Zucchini Noodle SaladIngredients3 large zucchini? red onion, thinly sliced1 red chili, thinly sliced1 tablespoon toasted sesame seeds? cup toasted almonds, roughly chopped? cup of fresh cilantrokosher saltFor the Thai dressing:1 red chili, minced2 garlic cloves, finely minced2 Tbs ginger, peeled and finely minced or grated1/4 cup green onion, thinly sliced2 Tbs rice wine vinegar2 Tbs soy sauce2 Tbs peanut butter1 Tbs sesame oil1/4 cup coconut milkInstructionsRun the three zucchini through a spiralizer. This is my favorite brand. (if you don?t have one, than you could grate the zucchini. Place it on a platter or in a bowl.Add the thinly sliced red onion and red chili. Set aside while you make the Thai Dressing.For the dressing, combine the red chili, garlic cloves, ginger, green onions, vinegar, soy, peanut butter, sesame oil and coconut milk in the jar of a blender. Blend on high until you have a smooth dressing.Toss the zucchini noodles with just enough of the dressing to get it well dressed- (you will probably have leftover dressing).Once the noodles are well dressed, season to taste with kosher salt. Then add the almonds, sesame seeds and gently toss with the fresh cilantro. Serve immediately.Preparation time: 20 minute(s)Number of servings (yield): 4