Spicy Thai Zoodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium orange sweet potatoes (or yams)2 large zucchinis 1 large sweet red pepper3 medium carrots1 large sweet onion4 tsp ginger root, minced5 cloves garlic, minced 3 tbsp Toasted Sesame Oil 1 tsp chili garlic oil 4 tsp crushed red pepper flakes 2 pepper Hot Chili Peppers, minced 3 tbsp Tahini 4 tsp coconut aminos Juice of 1 large lime1 tsp lime zestScallions and cilantro, chopped for garnish
Using a spiralizer attachment or mandolin, make sweet potato and zucchini noodles. Julienne the carrots, onions and sweet red pepper.
In a large sauce pan put 2 Tbsp of sesame oil (reserving 1 Tbsp for dressing), chili garlic oil, half the garlic, half the ginger and minced hot chili peppers. Heat oil and coat the pan. Add the sweet potato noodles and saute 3-5 minutes or until noodles start to soften. Add the carrots, onions, zucchini and pepper and saute another 5 minutes until noodles are soft but still have some crunch. Remove from heat.
In a large bowl combine remaining sesame oil, crushed red pepper flakes, tahini, coconut aminos, lime juice and zest. Whisk together. Transfer the warm noodles into the large bowl and turn to coat with the dressing.
If serving warm immediate garnish with scallions and cilantro. If serving cold, chill for at least 2 hours then garnish with scallions and cilantro before serving.
Serving Size: makes 12- 1 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JPHILLIPS14.
In a large sauce pan put 2 Tbsp of sesame oil (reserving 1 Tbsp for dressing), chili garlic oil, half the garlic, half the ginger and minced hot chili peppers. Heat oil and coat the pan. Add the sweet potato noodles and saute 3-5 minutes or until noodles start to soften. Add the carrots, onions, zucchini and pepper and saute another 5 minutes until noodles are soft but still have some crunch. Remove from heat.
In a large bowl combine remaining sesame oil, crushed red pepper flakes, tahini, coconut aminos, lime juice and zest. Whisk together. Transfer the warm noodles into the large bowl and turn to coat with the dressing.
If serving warm immediate garnish with scallions and cilantro. If serving cold, chill for at least 2 hours then garnish with scallions and cilantro before serving.
Serving Size: makes 12- 1 1/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JPHILLIPS14.
Nutritional Info Amount Per Serving
- Calories: 114.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 68.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.3 g
- Protein: 2.2 g
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