As you may know, I love my new Veggetti spiralizer: smaller than a drinking glass, yet makes perfect zucchini pasta fast! In fact, I think the Veggetti is so great that I’m giving away TWO free spiralizers. That’s right: two lucky readers will each win a Veggetti, shipped straight to their door for free! 🙂 (Click here for your chance to win! Hurry: Giveaway ends next Thursday, 8/27.)
To get you even more excited about making sassy and slimming veggie spaghetti, I want to share this quick-and-easy zucchini spiralizer recipe with you: Peanutty Pad Thai Salad. Seasoned with fresh ginger and cilantro, this salad is loaded with low-cal, feel-fabulous veggies like creamy zucchini, sweet carrots, and crisp snow peas, all mixed with a savory-sweet dressing and topped with salty crushed peanuts. I’ve even developed low-fat (only 129 calories and 2 g fat per serving) and Eat-to-Live friendly versions; see recipe notes for details.
Delights omnivores and vegans alike
What’s more, I know that both vegans and omnivores will enjoy this salad, because I honed the recipe while on vacation with my in-laws (omnivores) and husband (vegan). Not only did they all like my in-progress recipe, but they were kind enough to give awesome feedback—especially my niece “S,” who suggested upping the savory factor by replacing almond butter with peanut butter and adding a splash of tamari (or liquid aminos). With their input, I think it’s officially a recipe everyone will love.
In fact, while this peanutty pad thai salad is a great side dish for stir fries or veggie sushi, you can bump it up to meal status by adding a can of drained white beans (or edamame or roasted tofu, if not soy-sensitive) and some leftover gluten-free noodles.
Beauty- and breast health-boosting nutrition
Oh, and did I mention that a single serving gives you:
- 58% of the daily value of vitamin C for glowing skin
- 19% of your vitamin B6, which may reduce breast pain
All with more protein than an egg—before adding beans or tofu! (Behold, the power of plants. 🙂 )
Tips and tricks
To make this salad fun & easy to eat, cut your spiralized noodles every 6-8 inches. (Unless you want a Lady and the Tramp moment!) Also, the dressing will be thick when you make it. That’s a good thing, because the zucchini noodles release moisture as they marinate, which thins the dressing in addition to giving the zucchini pasta a more noodle-like texture.
To make ahead, whisk up your dressing and prep your veggies (including spiralizing) the night before, then mix together a few minutes before serving.
No spiralizer yet? Simply grate or julienne your veggies.
Hope you enjoy this salad as much as Jeff and I do!
- 6 Tbsp natural peanut butter or ½ c PB2 powder (for low-fat dressing)
- 4 Tbsp + 1 tsp lime juice
- 3 Tbsp agave nectar, 4 Tbsp date paste, or liquid stevia to taste
- 1½ tsp finely grated fresh ginger or ginger paste (do NOT use dried ginger)
- ¾ tsp Bragg's liquid aminos or lite coconut aminos (if soy-sensitive)
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- pinch of red pepper flakes, optional
- 3 medium or 2 large zucchinis (1¼ lbs total), spiralized (I like 6-inch noodles)
- 2 large (fat!) carrots, spiralized
- 2 c snow peas, trimmed and cut diagonally into 1-inch pieces
- ½ c cilantro (loosely packed), chopped, + sprigs for garnish
- 2 green onions, thinly sliced (1/4 c)
- ¼ c crushed dry-roasted peanuts, divided (optional)
- Whisk together all ingredients. (Dressing will be thick; this is desirable.)
- Gently toss vegetables together, including 2 Tbsp of crushed peanuts (if using).
- Add dressing to vegetables and gently mix (I actually use my hands--wash up!) until evenly coated.
- Place in a serving bowl, top with the remaining 2 Tbsp of crushed peanuts and garnish with cilantro sprigs.
Low-fat / McDougall-friendly (129 cal, 2g fat, 9g protein per serving): Use ⅓ c powdered PB2 (or other defatted powdered peanut butter) in place of ¼ c peanut butter. Omit sesame oil & chopped peanuts.
Eat-to-Live friendly: Use 3 Tbsp date paste in place of 2 Tbsp agave. Omit Bragg's liquid aminos and sesame oil. Use raw, unsalted crushed peanuts.
(I have a minor chocolate obsession…can you tell?)