This spiralized Thai salad is fresh, healthy, and has the most delicious cilantro-lime-peanut dressing.
Can you guess what I got for Christmas? Yup. A spiralizer! I know I'm a bit late to the party. It's not as big of a trend anymore, but plenty of people own the things, and I wanted one, ok? 🙂
Stay tuned for a zucchini noodles recipe coming up not too long from now. I love zucchini, and zucchini noodles honestly make me pretty excited. Stop rolling your eyes, please.
Anyway, back to this recipe. I suppose you could make it without spiralizing the veggies, but where's the fun in that?? This was my first attempt at using the spiralizer, and I went a bit crazy with it. I made a 100-foot long cucumber accordion that my mom and sister complained about having to cut up. You just can't please those two. At least they liked the taste of the salad.
The dressing is super simple... just chuck the ingredients in the blender, and you're good to go.
Do you own a spiralizer? Does this spiralized Thai salad interest you?
Spiralized Thai Salad
- 1 large carrot
- 1 English cucumber
- 1 red bell pepper chopped
- 1 scallion chopped (green part only)
- 1 small red cabbage
- Handful chopped cilantro
- 1/4 cup peanut butter
- 1 clove garlic minced
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Juice from 1.5 limes
- 1/4 teaspoon powdered ginger
- 1/4 cup water
- Thai chili paste (optional) to taste
- Add the dressing ingredients to a blender and combine until smooth. Set aside.
- Spiralize the carrot, cucumber, and cabbage on the settings of your choosing (I used the angel hair setting for the carrot, the straight blade for the cucumber, and the chipping blade for the cabbage). Add veggies to a salad bowl along with the red pepper, scallion and chopped cilantro.
- Pour the dressing over top and serve immediately. You may have some dressing left over. It'll keep in an air-tight container in the fridge for a few days.