Thai Zoodle Salad

Directions:

In a large bowl, combine the salad ingredients. Reserve.
In a medium bowl, combine all the sauce ingredients. Add the sauce to the salad. Toss to combine, season with salt to taste.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Ingredients:

Salad:

2 cups spiralized cucumber (about 1 large cucumber)

1 cup shredded carrot

2 cups shredded romaine

¼ cup thinly sliced mint

¼ cup thinly sliced basil

¼ cup thinly sliced cilantro

12 ounces Sea Queen Jumbo Cooked Shrimp, thawed, tail removed and sliced in half lengthwise

½ cup chopped Southern Grove Cocktail Peanuts

Sauce:

1 lime, zested

¼ cup lime juice

3 tablespoons Fusia Soy Sauce

2 tablespoons Simply Nature Organic Wildflower Honey

1 tablespoon Fusia Sriracha Sauce

2 teaspoons minced ginger

½ teaspoon Stonemill Crushed Red Pepper

½ teaspoon Stonemill Iodized Salt, plus additional to taste