Spicy Asian Zoodle Salad
adapted from a recipe at The Real Food Dieticians
Ingredients for Salad:
- 2 large zucchini, washed and trimmed
- 1 large carrot, washed and trimmed
- 1/2 cup red cabbage, thinly sliced
- 1/2 cup snow peas or sugar snap peas, thinly sliced*
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves, roughly chopped
Ingredients for Sauce:
- 1/2 cup creamy almond butter
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 clove garlic, finely minced
- 1 teaspoon grated fresh ginger
- Pinch of red pepper flakes or cayenne
- 3 tablespoons coconut aminos or lite soy sauce
- 1 tablespoon water
- Juice of 1 lime
- Lime wedges for serving
Directions:
- Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter (or use a handheld vegetable peeler for ‘ribbons’) and place in a large bowl.
- Add red cabbage, snow peas green onions and cilantro. Toss to mix and set aside.
- In a small bowl, whisk together sauce ingredients. (It may seem too thick but once the zucchini releases some of its liquid, it will become the correct consistency.)
- Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges.
- Leftovers can be kept in a covered container in the fridge for up to 2 days.
*Cook’s Note: sugar snap peas and snow peas are only fresh locally for a short time each year. To get the same crunch in your salad when you can’t find them, try slices of sweet bell peppers (any color), blanched green or yellow beans, or raw broccoli flowerets.
I think this recipe is brilliant and it gives me ideas for lots more ways to use “zoodles” and other spiralized vegetables for my Meatless Mondays. I especially love the spicy Asian flavors here!
By the way, get your almond butter from Revival at the Market and hopefully you’ll catch some fresh ginger from Harvest Moon Flower Farm when she has it.
Don’t forget to check our recipe archive for more great ways to prepare zucchini.
