This Spiral Thai Slaw Salad adds Asian flavor to dinnertime with a tasty peanut sauce.
I’m so excited to have been accepted to the Recipe Redux! The Redux is a monthly recipe challenge that takes delicious dishes and but makes them healthier. Here’s what they had in store for us this month:
Get Your Fruits and Veggies in Shape – With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
When I first read this topic, I was a bit confused. What could I make with shapes and/or ribbons? Then I thought to myself “don’t you sprialize veggie noodles a few times week in the summer?” Why, yes I do!
I didn’t want to do regular zucchini noodles so I’m doing a take on a “slaw”. This slaw salad that could be used as a side dish as well as base for a full meal (if you added some protein). How impressed would people be if you brought this pretty baby with you to a potluck or BBQ this summer?
I kept everything raw because it’s refreshing in the summer but also to keep the vitamins and phytonutrients in tact. All these veggies add fiber to the meal and would be a nice balance to some of the more unhealthy food you might find at BBQs/potlucks.Add some healthy food to BBQs with this #vegan Spiral Thai Slaw Salad! Click To Tweet
- THAI SLAW SALAD
- 2 zucchinis
- 1 medium carrot
- 1/2 red pepper
- 1/4 red cabbage
- 1/4 C slivered almonds
- 2 TB fresh cilantro, chopped
- PEANUT SAUCE
- 1/4 C peanut butter
- 3 TB veggie broth (more if needed)
- 2 TB tamari (or soy sauce if not gf)
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 TB rice wine vinegar
- 1 TB fresh lime juice
- pinch red pepper flakes
- Spiral zucchini and carrots.
- Julienne/chop pepper and cabbage.
- Add all sauce ingredients to small bowl and whisk.
- Add vegetables to a large bowl and drizzle sauce.
- Top with almonds and cilantro.