Thai one on – zoodle salad

Zucchini season is upon us, if you or your neighbors have a garden, I’ll bet you have a few extra zucchinis to use up.

This chilled Thai ‘noodle’ salad packed with crunchy veggies features a creamy almond butter dressing and a bit of tangy lime & cilantro. Serves 6 as a side dish or 4 as an entree with your protein of choice.

PREP TIME: 15 MINS

TOTAL TIME: 15 MINS

YIELD: 4-6

CUISINE: PALEO, WHOLE30, VEGAN

INGREDIENTS

Salad

2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler

1 large carrot, washed and ends trimmed – shredded in food processor or a julienne vegetable peeler

1 red bell pepper, thinly sliced

1 garden cucumber, julienned

1/4 cup cilantro leaves, roughly chopped

Sauce

1/2 cup creamy almond butter (without added sugar)

2 Tbsp avocado oil (may substitute olive oil) 

1 Tbsp sesame oil

1 clove garlic, finely minced

Pinch of red pepper flakes or cayenne, to taste (optional)

3 Tbsp coconut aminos

1 Tbsp water

Juice of 1 lime

Lime wedges for serving

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