In a small bowl, whisk together the peanut butter, vinegar, aminos, sesame oil, honey and red pepper flakes. If it seems too thick, add a teaspoon of warm water to thin. Add the sauce to the bottom of a mason jar.
Next, add the cabbage in an even layer. Then place the carrots in an even layer on top of the cabbage followed by the zucchini noodles.
Top with chicken or tempeh.
When ready to eat, shake up contents to get dressing evenly distributed, or pour salad into a separate bowl and toss.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/zucchinni-noodle-salad/