Thai Zucchini Noodles
Original recipe: Recipe: Thai Zucchini Noodle Salad
3 large zucchini
½ red onion, thinly sliced
1 red chili, thinly sliced
1 tablespoon toasted sesame seeds
¼ cup toasted almonds, roughly chopped
½ cup of fresh cilantro
For the Thai dressing:
1 red chili, minced
2 garlic cloves, finely minced
2 Tbs ginger, peeled and finely minced or grated
1/4 cup green onion, thinly sliced
2 Tbs rice wine vinegar
2 Tbs soy sauce
2 Tbs peanut butter
1 Tbs sesame oil
1/4 cup coconut milk
Run the three zucchini through a spiralizer. This is my favorite brand. (if you don’t have one, than you could grate the zucchini. Place it on a platter or in a bowl.
Add the thinly sliced red onion and red chili. Set aside while you make the Thai Dressing.
For the dressing, combine the red chili, garlic cloves, ginger, green onions, vinegar, soy, peanut butter, sesame oil and coconut milk in the jar of a blender. Blend on high until you have a smooth dressing.
Toss the zucchini noodles with just enough of the dressing to get it well dressed- (you will probably have leftover dressing).
Once the noodles are well dressed, season to taste with kosher salt. Then add the almonds, sesame seeds and gently toss with the fresh cilantro. Serve immediately.
Preparation time: 20 minute(s)
Number of servings (yield): 4Submitted by: LORI_25403
CALORIES: 94.2 |
FAT: 6.8g |
PROTEIN: 2.6g |
CARBS: 6.3g |