Beet and Carrot Noodle Salad with Chicken

Name: Beet and Carrot Noodle Salad with Chicken
Yield: Serves 4
Ingredients: ¼ cup smooth or, chunky peanut butter; 3 tablespoons, tahini; 2 tablespoons, lime juice, plus lime wedges for serving; 1 tablespoon, soy sauce; 1 tablespoon, honey; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced; ½ teaspoon, toasted sesame oil; ½ teaspoon plus ⅛ teaspoon, table salt, divided 1 to 6 tablespoons; 1-6 tablespoons, hot water; 1 pound, beets, trimmed and peeled; 1 pound, carrots, trimmed and peeled; 5 , scallions, sliced thin on the bias; 4 (3- to 4-ounce), chicken cutlets, ½ inch thick, trimmed; ¼ teaspoon, pepper; 1 tablespoon, vegetable oil; ¼ cup, fresh cilantro leaves

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This colorful dish uses homemade beet and carrot noodles for the appeal of pasta salad with the freshness and lightness of raw vegetables.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Beet and Carrot Noodle Salad with Chicken

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

With their dense texture, beets make excellent vegetable “noodles,” as spiralizing renders them delicate enough to eat raw. Pairing them with carrot noodles made for a visually stunning salad. The noodles' crisp-tender texture was a perfect...

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