Monthly Archives: July 2016

Thai Zucchini Noodle Salad

Thai Zucchini Noodle Salad with spiralized zucchini and carrots, bok choy, purple cabbage, red bell pepper, green onions, and a lime vinaigrette

My recipe is inspired by this one by Jenn Segal of Once Upon a Chef. Jenn’s quinoa version of this salad is delicious, but since I mostly eat a grain-free diet these days, I decided to break out the spiralizer and make zucchini noodles. My friend Bee gave me her Paderno spiralizer when she upgraded to a new model, but I’ve also used the low-tech Vegetti with good results. You can also cut your zucchini into thin strips using a mandoline slicer or a good old vegetable peeler.

This salad is filling on its own, but you could also add a protein. Tofu, shrimp, chicken, thin slices of beef, or even lightly battered fish would all work.

Thai Zucchini Noodle Salad

 Ingredients:

  • 2 medium zucchini, spiralized or cut into thin strips
  • 2 carrots, peeled and spiralized or grated
  • 2 baby bok choy, chopped
  • 1 cucumber, peeled, seeded and diced
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 cup purple cabbage, chopped
  • 2 scallions, white and green parts, finely sliced
  • ½ cup cilantro, chopped
  • 2 tablespoons mint, chopped

 Dressing:

  • ¼ cup freshly squeezed lime juice, from 3-4 limes
  • 2 tablespoons coconut sugar (or sugar of your choice)
  • 2 ½ teaspoons fish sauce (or coconut aminos to make this salad vegan)
  • ¼ teaspoon crushed red pepper flakes (optional)

Directions:

In a small bowl, whisk dressing ingredients together until sugar is dissolved and set aside.

Put the vegetables and herbs in a large serving bowl. Pour dressing over salad and toss well. Chill in the refrigerator until ready to serve.

Serves 4-6.

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Filed under Savory

The Sweet Taste of Independence: Seattle Bakery Pop-Ups

I’m celebrating independence and self-determination this 4th of July weekend by supporting some of my favorite small businesses and entrepreneurs in Seattle.

On Saturday, July 2 from 11am -5pm, Chera Amlag and the Hood Famous Bakeshop crew will hold a dessert pop-up at The Station coffee shop on Beacon Hill.

Chera is a woman after my own heart. She has combined two of my favorite things of all time: cheesecake and ube (a purple yam commonly used in Filipino desserts). Along with its classic ube cheesecake, Hood Famous will offer ube crinkle cookies, ube polvoron, and some new treats, including strawberry calamansi marshmallows and Vietnamese coffee cheesecake.

Chera’s good friend and talented chef, Tarik Abdullah, will host his own sweet pop-up on July 3 from 5pm-9pm at Refresh Frozen Desserts and Espresso on Capitol Hill. The Rose & Blossom pop-up will feature Moroccan-inspired desserts and music by Proh Mic.

Pursue some happiness this weekend by buying local sweet treats!

Hood Famous

Rose & Blossom

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Filed under Events, Filipino food, So right, Sweet