Thai Zucchini Noodle and Quinoa Salad
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
-
Cuisine
American, Vegetarian
Thai Zucchini Noodle and Quinoa Salad
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Spiralized zucchini is the base of this raw vegetable salad with a flavorful Thai peanut dressing.
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Ingredients
- 2 zucchini
- 2 cups kale salad mix
- 1 Mango , cored and diced
- 1 red bell pepper , cored and sliced
- 1 cup red quinoa cooked
- 16-20 snow peas
- ¼ cup almonds slivered
- basil mint and/or cilantro to taste, torn or slivered, fresh
- lime wedges
- For the Peanut Dressing
- 4 garlic pressed, cloves
- 1- inch ginger grated, knob
- ½ cup peanut butter creamy
- ⅓ to ½ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon chile sauce like Sambal Olek, hot
Instructions
- Trim the ends of the zucchini and cut in half. Set the blade of an Inspiralizer to C and spiralize the zucchini. Place in a large bowl with the kale and cabbage slaw, mango, red bell pepper, snow peas, and cooked quinoa and set aside.
- Add the ingredients for the dressing to a bowl and whisk until smooth smooth. Add more water as needed to thin out the dressing. Pour half of the dressing over the vegetables and toss to coat. Add more dressing to your liking, reserving the remainder. Add a squeeze of fresh lime to each portion and garnish with almonds, basil, mint and cilantro as your tastes desire.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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