Thai Zucchini and Carrot Noodle Salad
Even though I love every kind of meat (beef, pork, chicken, fish) sometimes it's great to take a break from them. The first problem I typically encounter with vegetarian food is the lack of heartiness, I just never feel full. This Thai Zucchini and Carrot Noodle Salad somehow still feels filling even though it's all vegetables. My guess is that the Thai Peanut Sauce + ground peanuts you put on these vegetable noodles beefs up the dish (no pun intended) and makes it feel much more substantial. You are going to love it!
- 3 medium zucchini
- 2 large carrots
- ½ red bell pepper
- 1 Tbsp Tamari or coconut aminos for Paleo
- 2 tsp honey
- 2 tsp sesame oil
- 1-2 cloves garlic minced ( or ? tsp garlic powder)
- ½ tsp sriracha more or less to taste
- ¼ tsp rice wine vinegar or a squeeze of lime
- 1 Tbsp almond butter or almond butter for Paleo
- Optional garnishes crushed peanuts
Wash the zucchini and cut off ends. Use a spiralizer to create “noodles” and set aside.
Wash and peel carrots. Use a spiralizer to create “noodles” and set aside.
Cut red bell pepper into thin strips and set aside.
For dressing, whisk together in a bowl- tamari, honey, sesame oil, sriracha, rice wine vinegar and almond butter until creamy.
In a large bowl, toss everything together. Plate and garnish with crushed peanuts.
Serving: 256g | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Sodium: 301mg | Potassium: 552mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5855IU | Vitamin C: 47.8mg | Calcium: 47mg | Iron: 1mg