Spiralized Thai Salad ~ Meatless Monday

Happy Meatless Monday everyone! This week I’m super excited to have purchased another kitchen gadget – yes, it’s an addiction, any food blogger will agree!!   If you love salads, raw foods, or eating curly fries, then check out this food spiralizer.  I purchased it on Amazon.com for around $40 shipped.  I’ve ordered off Amazon many times, this was the first time the company personally sent me an email with not only one but TWO free e-cookbooks with over 85 recipes; that’s great customer service!SpiralizerThe spiralizer comes with 3 different sized blades.  One for spaghetti-like strands, one for linguini-like strands and one for ribbons. It is plastic, so I’m not sure how long it will hold up, however it does come with a lifetime warranty.  So far, it was sturdy enough to do a large sweet potato, half a head of cabbage, carrots didn’t work as well for me but that was because I only had skinny carrots on hand. You definitely carrots that are at least 1″ in diameter.  Zucchini and cucumber were a breeze.  That’s all I’ve tried so far, but I’ll be sure to test out more foods with the spiralizer and let you guys know!

OK, onto today’s meatless recipe!  It’s sweet and tangy and has just a tiny kick of heat (you can leave out the Sriracha if you don’t like spice).  It’s great as a meal or a side dish for BBQs.  Try it out for you next Meatless Monday!Spiralized Thai SaladPrint Recipe

Serves 6

1 large zucchini, spiralized using medium blade
1 medium to large carrot, spiralized using small blade
1/2 head of purple cabbage, spiralized using slicing blade
1 1/2 cups shelled edamame beans cooked according to package directions

Sauce
1″ piece of fresh ginger, peeled
1/3 cup raw, hulled sunflower seeds
2 Tbsp sesame seeds
2 Tbsp sesame oil
1 Tbsp Hoisin Sauce or Tamari
1 Tbsp raw honey
1 clove of garlic
1/2 tsp Sriracha sauce (more or less depending on how spicy you like it)
1/2 lime, peeled
S&P to taste
Sesame seeds and lime for garnish (optional)

Using the medium or linguini-like blade, spiralize one large zucchini.zucchini zucchini2. zucchini3Using the small or spaghetti-like blade, spiralize one carrot.carrotsUsing the slicing blade, spiralize about 1/2 small head of purple cabbage.cabbage2 cabbageAdd veggies and edamame beans to a large bowl.

Combine all the ingredients for the sauce into a blender and blend until smooth and creamy.  Pour over veggies and stir to combine well.  Garnish with sesame seeds and lime. thai saladRefrigerate leftovers.

Nutritional Info per serving
198 Calories, 18g Carbs, 12g Fat, 7g Protein, 118mg Sodium, 9g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

2 Comments

  • Andy Scotts October 3, 2014 at 8:09 pm

    Hi Myra! your meal looks amazing. Just by looking at the pictures I know that it is delicious. I will try one of your recipes with my new spiralizer.

    Reply

Leave a Reply

%d bloggers like this: