Tag Archives: Zucchini Noodles

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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Creamy Coconut Garlic Mushrooms Healthy Way to Satisfy Comfort Food Craving

While many in the United States have spent much of this winter enduring one snowstorm after another, here in Seattle we’ve been enjoying balmy, spring-like days featuring bright blue skies, blossoming trees, and glorious sunsets.

Then Mother Nature reminded Seattleites that we live in Seattle.

And that it’s March.

Rainy day in Seattle

On this wet, gray day, I craved a warm and comforting dish. I also needed something that was healthy and in line with the grain-free, dairy-free diet that I’ve been following for the last 8 months. I opened my fridge, spied a box of mushrooms, and knew exactly what I should make.

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Filed under For the Glow, Savory