This Thai-inspired salad combines matchstick sized carrots and zucchini and is topped with roasted peanuts and bright seasonal herbs. The tender raw vegetables are just perfect vessels to absorb this savory, tart vinaigrette. Add more veggies and peanut butter to create this Thai Peanut & Quinoa Salad. See recipe BELOW.
Thai-Style Zucchini Carrot Salad
Serves 4
Dressing
1/3 cup vegetable oil
2 cloves garlic, minced
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon ginger, grated
1 lime, juiced
Salad
3 large zucchini, julienned
1 large carrot, julienned
1⁄4 cup packed cilantro leaves
1⁄4 cup packed mint leaves
1⁄4 cup unsalted, dry roasted peanuts, coarsely chopped
Adjust seasoning to taste, I added a bit more sesame oil and soy.
*1 jalapeno pepper, seeded and minced, added to dressing (optional)
*If you have a spiralizer….a fun way to switch up the shape of the veggies!!
Adapted from: Saveur (salad)
Thai Peanut & Quinoa Salad
Salad
¾ cup uncooked quinoa
1 ½ cups water
2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
½ cup chopped cilantro
¼ cup thinly sliced green onion
¼ cup chopped roasted and salted peanuts, for garnish
Peanut sauce
¼ cup smooth peanut butter
3 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
½ lime, juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes
Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
Make the peanut sauce: Whisk together the peanut butter and tamari until smooth. Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.
In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Place on serving platter or individual bowls. Garnish with peanuts.
This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
Adapted from: Cookie and Kate
