A Thai Style Zucchini Noodle Salad with Edamame Beans, Peanut Lime dressing and chilli makes a light lunch or dinner packed with flavour and ready to satisfy all your noodle cravings!
Can I just say, I’m in love with spiralizing. I know I’m about 10 years late to this party, but I’m here now, can I join in please?
I try and stay away from the food “crazes” as much as possible, because mostly I believe whole food as it is, is good enough. But if you hand me a raw zucchini (courgette if you’re in the UK!) I probably wouldn’t jump at the chance of just eating it. However, spiralize that baby and I’m all over it.
I’m also a total stir fry advocate. Stir fries tick all the boxes in my mind, they are quick, healthy, you can throw in anything you like and you know it’s going to turn out fine. By using spiralized vegetables instead of traditional noodles, you can take out a lot of heaviness and replace it with veg, and trust me, the experience is pretty much the same… perhaps even more delicious!
Let’s talk about that dressing for a minute. It’s full of all those good Thai flavours, lime, rice wine vinegar, soy and a little peanut butter to bring it all together in a thick creaminess. The thickness of the peanut butter really helps the dressing stick to all the noodles, making sure every mouthful is completely packed with flavour.
Try out this easy recipe for a light lunch or dinner option this week!
Thai Style Zucchini Noodle Salad with Edamame Beans
Serves 2
A Thai Style Zucchini Noodle Salad with Edamame Beans, Peanut Lime dressing and chilli makes a light lunch or dinner packed with flavour and ready to satisfy all your noodle cravings!
Ingredients:
Salad
3 Zucchini’s,
1/2 Red Onion,
1 Medium Red Chilli,
1-2 Carrots,
Edamame Beans.
For the Peanut Lime Dressing
1 Medium Red Chilli, de-seeded and deveined,
2 Cloves Garlic,
2 Tablespoons Fresh Ginger (about a 2cm piece), peeled,
2 Tablespoons Rice Wine Vinegar,
2 Tablespoon Soy Sauce,
2 Teaspoons Sesame Oil,
1 Tablespoon Lime Juice,
2 Tablespoons Peanut Butter.
Toppings
Sliced Spring Onion,
Fresh chopped coriander,
Sesame Seeds,
Crushed Peanuts.
Steps:
1. Spiralize the zucchini and carrot and place in a large bowl. If you don’t have a spiralizer, you can just chop it finely.
2. Chop the red onion finely and mix with the carrot and zucchini.
3. Steam the edamame beans then deshell them and put to one side until you are ready to plate up the salad.
4. Blend all the ingredients for the dressing together for around 30 seconds until completely smooth and creamy. Pour as much dressing as you want over the zucchini, carrot and onion and mix so everything is thoroughly coated. If you don’t use it all, see the note at the bottom on how best to store the remaining sauce.
5. Serve the salad on your favourite plate and top with the edamame beans, spring onion, coriander, more chopped chilli, crushed peanuts and sesame seeds.
Serve immediately.
The dressing can be stored in an airtight container for up to 2 weeks
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
