Recipes Nugget Markets Signature Recipes
Thai Zoodle Salad
- Prep time
- 40 minutes PT40M
- Cook time
- N/A PT0
- Yield
- 4–6 servings
- Difficulty
Reminiscent of Pad Thai, this delicious and nutritious salad stars zucchini noodles (a.k.a. zoodles) made with a spiralizer.
Ingredients
Zoodle Salad:
- 2 pounds zucchini
- 1 teaspoon salt
- 1 red bell pepper, julienned
- 2 stalks celery, bias cut
- ½ bunch rainbow carrots, julienned
- 1 bunch scallions, bias cut
- 1 bunch cilantro, chopped
- 1 cup cashews, toasted
Sesame Vinaigrette:
- ½ cup soy sauce
- 1 ounce fresh ginger
- 1 clove garlic
- ½ cup sugar
- ½ bunch cilantro
- ⅛ teaspoon red pepper flakes
- ½ cup rice wine vinegar
- 3 ounces tahini
- 1 ounce sesame oil
- 2 ounces canola oil
Preparation
Using a spiralizer, cut the zucchini into "noodles." Toss with salt, lay between clean towels and let sit for 20 minutes to draw out excess moisture.
Meanwhile, make the sesame vinaigrette by combining soy sauce, ginger, garlic and sugar in a blender and pureeing until smooth. Add cilantro, red pepper flakes, rice wine vinegar and tahini and puree for 30 seconds. Slowly add the oils to emulsify.
After 20 minutes, gently press the zucchini in the towel, then place in a bowl. Add remaining vegetables and cashews, toss with approximately 8 ounces of sesame vinaigrette and serve. Any extra dressing can be stored in the refrigerator for up to 7 days.
