Woo hoo! New kitchen gadgets make me so happy! I got my new veggie slicer and have been going crazy with it! I made an awesome “spaghetti” recipe from my friend Laurie and now this veggie noodle salad! Not sure whats up next, but I’m contemplating making sweet potato noodles for something crazy! Anyway, this’ll be quick since I need to wake my sleeping son before it’s too late in the afternoon. So no going on and on about how good this slicer and salad are. Just trust me, they are.
Whole 30 Thai-ish “Noodle” Salad
Yield: 10 Serving of 84 grams (3oz)/serving
Nutrition per serving
Fat 2 g
Sodium 211.2 mg
Carbs 6.2 g
Fiber 1.5 g
Sugars 3.5 g
Protein 1.5 g
183 g or approx 1-2 medium zucchini julienne/shredded/spiral noodle cut
317 g or approx 1-2 medium yellow squash julienne/shredded/spiral noodle cut
200 g or approx1-2 large carrots julienne/shredded/spiral noodle cut
5 basil leaves chiffonade/minced
¼ cup fresh cilantro minced
2 cloves garlic minced
2 Tb almond butter
1 oz date paste or 1-2 Tb sweetener of choice
¼ fresh squeezed lime juice
1Tb-1tsp grated fresh ginger (to taste, I like mine gingery!)
1 Tb light coconut milk, or full fat, your choice, I happened to have light today.
1 tsp kosher salt
¼ tsp red pepper flakes
I used my new veggie slicer to cut my veggies into noodles and then made a yummy Thai inspired dressing to toss them with! Put your cut veggies into a large bowl and set aside. In a smaller bowl whisk together all dressing ingredients. Drizzle your dressing on top of the veggies and toss everything together. Garnish with the basil and cilantro for a pretty presentation, or just toss it all in together. Tastes great either way! I don’t happen to have any fish sauce, but I’m pretty sure this would be a great recipe to use it in if you happen to have some in your pantry. This dressing would also make a great dipping sauce for some Thai/Vietnamese lettuce wraps. Hmmm that sounds good. Maybe I’ll be having lettuce wraps for dinner!