Tag Archives: Low-carb

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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