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.
As I often say to my son: Life is a series of transitions.
This time last year I celebrated a major milestone. I had exercised at least five times a week for 52 consecutive weeks. I was in perhaps the best shape of my life, and I immediately committed to another year of fitness and health.
Halfway through my personal challenge, my dad passed away.
While celebrating my friend Mike’s birthday at Vessel, I ordered the Lamb French Dip sandwich. Tender, braised lamb is cut paper thin and topped with pickled shallots. And the au jus! I could drink that alone. My friend Katy enviously eyed my meal but is allergic to wheat. The good folks at Vessel kindly created a deconstructed sandwich for Katy with no bread, apple butter and horseradish condiments on the side, and a bigger side salad. It was an elegant solution and much appreciated.
During a visit to Kingston, Washington, I had dinner at the Main Street Alehouse, which was offering the “Heart Beet Salad” that night. I love hearts of palm and beets so I ordered the salad despite its ridiculous name (or perhaps because of it?)
Unfortunately, a blanket of bland shredded mozzarella obliterated all of the salad’s ingredients, including a nicely balanced honey mustard dressing.
If you see me doing a happy dance in the aisle of my local Red Apple grocery store, it’s because I just discovered that it now carries Full Tilt Ice Cream. I used to live within walking distance of the original Full Tilt, and I have missed its friendly vibe and ice cream flavors inspired by the incredibly diverse community in the White Center neighborhood. While I haven’t had much ice cream lately since I’ve been on a raw, vegan and gluten-free cleanse, it’s nice to know that once again, Full Tilt is nearby.
Another favorite sweet snack of mine—Pocky—can now be bought in bulk at Costco. Pocky is a thin biscuit stick dipped in chocolate. Beyond owners of Asian grocery stores, who is buying (and consuming) this much Pocky?!