New, new, and uberly nutritious, a Thai Zucchini Noodle Salad makes the perfect sound lunch or potluck equation for the more blazing Spring and Summer months! This crisp zucchini noodle serving of blended greens is sans gluten, sans dairy, veggie sweetheart, and vegan.
The handheld spiralizers are more diminutive, so limit is more straightforward, and yet are amazingly difficult to use. It is for all intents and purposes hard to spiralize hard vegetables, like carrots or sweet potatoes.
In any case, the tabletop spiralizers with suction-handles lock onto the edge to guarantee the spiralizer doesn't slide around and empowers you to get amazingly spiralized carrot and zucchini noodles in minutes!
The most direct way to deal with keep the veggies extra new is to set up the plate of blended greens in a matter of seconds before serving and simply refrigerate it for 15-30 minutes.
- 2 zucchini cut into noodles using spiralizer*
- 3 carrots cut into noodles using spiralizer*
- 1 cup cabbage thinly sliced
- ¼ cup peanut butter smooth
- 3 Tbsp. soy sauce gluten-free
- 2 Tbsp. lime juice
- 1 Tbsp. agave nectar or honey
- 1 tsp. sriracha sauce
- 1-2 Tbsp. water as needed
- ¼ cup cilantro finely chopped
- ¼ cup peanuts coarsely chopped
- In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.
- In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing.
- Add soy sauce, lime juice, agave nectar, and sriracha sauce to the bowl of peanut butter. Whisk to combine. Add water, as needed, until a smooth, salad dressing-like consistency is reached.
- Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine.
- Refrigerate for 15-30 minutes. Serve chilled and enjoy!
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