Hi guys, I have a brand new video for you!!! This zoodle dish is truly so fast, so easy and so delicious!

If you are vegan or trying to eat plant-based more often then this is your perfect dish.  It’s nice and light and I have eaten this as a main course (raw and vegan!) or I like it as a side dish with roasted salmon.

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

I know that my obsession with zucchini noodles is still alive and well, but one try and I am pretty sure you will be a convert too.

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

In the mean time, you could start here or here and try the raw zucchini noodles, they are seriously delicious and a truly healthy alternative to noodles and pasta!

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

 

Recipe: Thai Zucchini Noodle Salad

Ingredients

  • 3 large zucchini
  • ½ red onion, thinly sliced
  • 1 red chili, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • ¼ cup toasted almonds, roughly chopped
  • ½ cup of fresh cilantro
  • kosher salt
  • For the Thai dressing:
  • 1 red chili, minced
  • 2 garlic cloves, finely minced
  • 2 Tbs ginger, peeled and finely minced or grated
  • 1/4 cup green onion, thinly sliced
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons gluten free soy sauce
  • 2 Tablespoons sunflower butter
  • 1 Tablespoons sesame oil
  • 1/4 cup coconut milk

Instructions

  1. Run the three zucchini through a spiralizer. This is my favorite brand. (if you don’t have one, than you could grate the zucchini. Place it on a platter or in a bowl.
  2. Add the thinly sliced red onion and red chili. Set aside while you make the Thai Dressing.
  3. For the dressing, combine the red chili, garlic cloves, ginger, green onions, vinegar, soy, sun butter, sesame oil and coconut milk in the jar of a blender. Blend on high until you have a smooth dressing.
  4. Toss the zucchini noodles with just enough of the dressing to get it well dressed- (you will probably have leftover dressing).
  5. Once the noodles are well dressed, season to taste with kosher salt. Then add the almonds, sesame seeds and gently toss with the fresh cilantro. Serve immediately.

Preparation time: 20 minute(s)

Number of servings (yield): 4

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Hi guys, I have a brand new video for you!!! This zoodle dish is truly so fast, so easy and so delicious!

If you are vegan or trying to eat plant-based more often then this is your perfect dish.  It’s nice and light and I have eaten this as a main course (raw and vegan!) or I like it as a side dish with roasted salmon.

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

I know that my obsession with zucchini noodles is still alive and well, but one try and I am pretty sure you will be a convert too.

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

In the mean time, you could start here or here and try the raw zucchini noodles, they are seriously delicious and a truly healthy alternative to noodles and pasta!

Thai Zucchini Noodle Salad- Vegan from HeatherChristo.com

 

Recipe: Thai Zucchini Noodle Salad

Ingredients

  • 3 large zucchini
  • ½ red onion, thinly sliced
  • 1 red chili, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • ¼ cup toasted almonds, roughly chopped
  • ½ cup of fresh cilantro
  • kosher salt
  • For the Thai dressing:
  • 1 red chili, minced
  • 2 garlic cloves, finely minced
  • 2 Tbs ginger, peeled and finely minced or grated
  • 1/4 cup green onion, thinly sliced
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons gluten free soy sauce
  • 2 Tablespoons sunflower butter
  • 1 Tablespoons sesame oil
  • 1/4 cup coconut milk

Instructions

  1. Run the three zucchini through a spiralizer. This is my favorite brand. (if you don’t have one, than you could grate the zucchini. Place it on a platter or in a bowl.
  2. Add the thinly sliced red onion and red chili. Set aside while you make the Thai Dressing.
  3. For the dressing, combine the red chili, garlic cloves, ginger, green onions, vinegar, soy, sun butter, sesame oil and coconut milk in the jar of a blender. Blend on high until you have a smooth dressing.
  4. Toss the zucchini noodles with just enough of the dressing to get it well dressed- (you will probably have leftover dressing).
  5. Once the noodles are well dressed, season to taste with kosher salt. Then add the almonds, sesame seeds and gently toss with the fresh cilantro. Serve immediately.

Preparation time: 20 minute(s)

Number of servings (yield): 4

SaveSave

SaveSave

SaveSave