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
- 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
- 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)
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.