Into a large bowl, spiralize zucchini and carrots. Add sliced red cabbage.
Mix the peanut sauce with the hot water to loosen and warm the sauce a bit. The sauce may seem thick but the vegetable noodles release water so do not add more than 2 tablespoons of water. Pour the sauce over the vegetable noodles and toss.
Divide the noodles between two bowls and top with edamame and garnishes. Serve fresh.
Notes
If you don't have a spiralizer, you can use a peeler to make zucchini and carrot noodles.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/08/17/peanut-zucchini-noodle-salad/