If you happen to love Asian flavors, crunchy veggies, and a wealthy peanut sauce, you simply discovered a recipe in your subsequent meal! This Zucchini Noodle Salad served with our common Peanut Sauce is straightforward to organize, an amazing salad to take pleasure in all yr spherical, and easily scrumptious. Learn to make the basic noodle salad utilizing zoodles (zucchini noodles).
I first made this Zucchini Noodle Salad Recipe in the course of the summer season once I had so many zucchini rising in my veggie backyard. If you happen to ever had zucchini vegetation, you might know what number of greens you may harvest from one single plant. Final summer season, I had 4 vegetation, so I used to be harvesting zucchini day-after-day. I assumed a superb funding could be a vegetable spiralizer, and I wasn’t flawed! You are able to do so many recipes with zoodles and use the spiralizer for different veggies, comparable to carrots or cucumbers.
As a lot as I assumed this Zoodle Salad could be a summer season dish, I have been making it repeatedly since I first tried it. Zucchinis are round all yr, so you may put together this salad everytime you like!
For this recipe, we use our Thai Peanut Sauce as a salad dressing. It is easy to organize, umami-rich, and so creamy. It is a beautiful mixture of flavors, and I believe you’ll adore it too.
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Components
Zucchinis. Get a big zucchini that appears recent and juicy inside. I’ve had zucchinis that had been very dry, and these would not work for this recipe because the zoodles break simply.
Carrot and Purple Cabbage. These are the 2 different veggies I like together with in our zucchini noodle salad. You may as well add different greens comparable to white cabbage, cucumber, pink bell pepper, child corn, or radish.
Plant-based Protein. For this salad, I used tempeh. I barely marinated the tempeh with some soy sauce and maple syrup and pan-fried it earlier than including it to the salad. You may as well use tofu, smoked tofu, or edamame beans for this salad.
Contemporary cilantro. No Asian salad is accomplished with out some recent cilantro added proper earlier than serving.
Components for the Peanut Sauce
Clean Peanut Butter. Crunchy peanut butter would additionally work; it simply provides one other crunch to your salad.
Soy sauce. You need to use tamari for a gluten-free model of the recipe.
Rice vinegar.
Maple syrup. Additionally, brown sugar or one other sweetener of your alternative can be utilized.
Sesame oil.
Lime juice.
Cooking Methodology
First, put together the zucchini noodles by spiralizing them. You may as well use a meals processor if in case you have an add-on to chop into skinny strips. Reduce the carrot and pink cabbage into skinny strips, and chop the coriander. You may as well use the spiralizer to chop the carrot.
Reduce the tempeh into skinny slices, marinate with soy sauce and maple syrup, and briefly sautée. Then, let it settle down earlier than including it to the salad.
In a small bowl, whisk collectively the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice till easy and properly mixed. You don’t wish to sauce too watery, because the zucchinis will launch some water.
Place the zoodles, lower greens, chopped cilantro, and tempeh into a big salad bowl, and pour the peanut dressing over the salad.
Mix properly till all of the substances are evenly coated. For a spicy kick, add some chili flakes or sizzling sesame oil.
As soon as all of your substances are properly mixed, you may garnish the salad with some crushed peanuts, some extra recent cilantro, and sesame seeds.
Don’t neglect to drizzle some recent lime juice earlier than serving it.
Zucchini Noodle Salad
This Zucchini Noodle Salad served with our common Peanut Sauce is straightforward to organize, an amazing salad to take pleasure in all yr spherical, and easily scrumptious. Learn to make the basic Thai noodle salad utilizing zoodles.
Servings: 2 folks
Energy: 376kcal
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Directions
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First, put together the zucchini noodles by spiralizing them. You may as well use a meals processor if in case you have an add-on to chop into skinny strips. Reduce the carrot and pink cabbage into skinny strips, and chop the cilantro. You may as well use the spiralizer to chop the carrot.
1 giant zucchini, ¼ pink cabbage, 1 carrot, A handful of cilantro
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Reduce the tempeh into skinny slices, marinate with soy sauce and maple syrup, and briefly sautée. Then, let it settle down earlier than including it to the salad.
4 oz tempeh, 1 tablespoon soy sauce, 1 teaspoon maple syrup
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In a small bowl, whisk collectively the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and lime juice till easy and properly mixed. You don’t wish to sauce too watery, because the zucchinis will launch some water.
2 tablespoons easy peanut butter, 1 ½ tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, Juice from one lime
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Pour the peanut dressing over the salad and blend till all of the substances are evenly coated.
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As soon as all of your substances are properly mixed, you may garnish the salad with some crushed peanuts, some extra frehs cilantro, sesame seeds, and should you like a little bit of spice, add some sesame chili oil, it provides an amazing spicy kick.
Vitamin
Energy: 376kcal | Carbohydrates: 32g | Protein: 19g | Fats: 22g | Saturated Fats: 4g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 9g | Sodium: 891mg | Potassium: 1149mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6589IU | Vitamin C: 90mg | Calcium: 168mg | Iron: 4mg
Serving Ideas
This noodle salad is a good major dish for a light-weight meal, nevertheless it additionally makes for a incredible appetizer or aspect dish. I really like its versatility, and I’ve served it in many alternative methods:
- Fundamental dish. Get pleasure from as a light-weight lunch or dinner. Once we serve this zoodle salad as a major, we like cooking some rice paper crisps to serve on the aspect, they’re good to absorb these final bits of sauce!
- Facet dish or appetizer. With this recipe, you may serve 4 folks should you intend to organize the salad as an appetizer or aspect dish. We love serving this zucchini noodle salad with our vegan massaman curry.
- Potluck dinner. This salad makes for an amazing potluck dish to convey to your subsequent occasion. It is easy to organize, served at room temperature, and a crowd-pleaser!
Our favourite toppings for this zucchini noodle salad are sesame seeds, crispy fried onions, and crushed peanuts. For spicy lovers, add some sesame chili oil, sriracha, or chili flakes.
When you’ve got any leftover peanut sauce, you may serve it with tofu satay, or use it as a dipping sauce for vegan gyozas or these crispy vegan spring rolls.
Retailer
Retailer any leftovers within the fridge utilizing an hermetic container. You’ll be able to retailer this zucchini salad for 1-2 days. I like to recommend leaving it at room temperature one or two hours earlier than serving.
FAQ
Smoked tofu could be my second alternative for this recipe, but in addition plain agency tofu barely marinated and pan-fried will work nice.
One possibility is almond butter, which has an analogous creamy texture and nutty taste. Another choice is cashew butter, which is barely sweeter than peanut butter and has a milder taste. You may as well use sunflower seed butter or tahini, that are constructed from seeds and have a barely completely different style however nonetheless work properly in peanut sauce recipes.
As soon as the zucchini noodles are made, you may add a pinch of salt and allow them to relaxation for a couple of minutes, then take away extra water utilizing a cheesecloth. I personally like the surplus moisture that the zucchini noodles have when all of the substances are integrated, because it makes the sauce lighter, however that’s my private style.
