Chef Michael Bonacini serves up a refreshing summer meal that you won’t even need to turn on the oven to make.
Puree all the vinaigrette ingredients together with an immersion blender to form an emulsion.
Using a turning slicer, shave the beet, carrot, radish, cabbage and zucchini into noodles approximately seven to eight inches in length. Toss all vegetables together so they are evenly distributed. Toss vegetables with the vinaigrette.
To serve, divide onto two plates, and top with the peanuts, coriander, basil, chili and edamame.