Cold Thai Salad
I made this for dinner tonight and it seriously was the best thing to have on such a warm day like today was. It didn't take me long too mix everything up, and all the vegetables were in the fridge already, so I HIGHLY recommend having them cold before you start! Or at least let it chill before you eat it!
Cold Thai Salad with Sunshine Sauce
(Whole 30)
Peel the Zucchini with a regular peeler. Using a julienne peeler, make long slices of the zucchini until you reach the core. I personally enjoy using this spiralizer. Continue to rotate and peel unitl you've done all for sides. Repeat the process with the remaining zucchini and the cucumber. You should have about 2 cups of 'zoodles'. Discard cores.
Place zucchini and cucumber in a medium mixing bowl, add shreed carrots, cashews and most of the cilantro. Chill for 30 minutes. (IF you are using warm veggies)
ADD a tablespoon or more of water to the sunshine sauce to thin it out to a consistency of a cream y dressing and pour over the chilled salad stirring well to combine. Garnish with cashews and cilantro.
:::Sunshine Sauce:::
MIX all the ingredents togerh in a small bowl and stir to combine. Store in air-tight container in the fridge for up too 3 days.
This is also amazing with fresh raw veggies, drizzled over roasted veggies, or a sauce with chicken breast.
To make a complete meal serve with a side of protein, either hard boiled eggs, tuna, fish, chicken, you name it!
Enjoy!!! I served mine with Tuna Salad (Plain greek yogurt, onions, salt, pepper, cumin, cayenne pepper) The husband even enjoyed it and it was perfect for this hot weather!
Any of you others out there have recipes for Zucchini?!
Keep it real,
Peace. Love. Smiles
Cold Thai Salad with Sunshine Sauce
(Whole 30)
- 2 small zucchini
- 1 small cucumber
- 2 carrots, peeled & shredded
- 1/4 cup chooped cashews
- 1/4 cup chopped fresh cilantro
- 1/2 cup sunshine sauce
Peel the Zucchini with a regular peeler. Using a julienne peeler, make long slices of the zucchini until you reach the core. I personally enjoy using this spiralizer. Continue to rotate and peel unitl you've done all for sides. Repeat the process with the remaining zucchini and the cucumber. You should have about 2 cups of 'zoodles'. Discard cores.
Place zucchini and cucumber in a medium mixing bowl, add shreed carrots, cashews and most of the cilantro. Chill for 30 minutes. (IF you are using warm veggies)
ADD a tablespoon or more of water to the sunshine sauce to thin it out to a consistency of a cream y dressing and pour over the chilled salad stirring well to combine. Garnish with cashews and cilantro.
:::Sunshine Sauce:::
- 1/2 cup unsweetened sunflower seed butter (I could only find 'slightly sweetened and used that, I also think it would be great with either peanut butter or almond butter!).
- 1/2 cup coconut milk
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspon rice vinegar or apple cider vinegar
MIX all the ingredents togerh in a small bowl and stir to combine. Store in air-tight container in the fridge for up too 3 days.
This is also amazing with fresh raw veggies, drizzled over roasted veggies, or a sauce with chicken breast.
To make a complete meal serve with a side of protein, either hard boiled eggs, tuna, fish, chicken, you name it!
Enjoy!!! I served mine with Tuna Salad (Plain greek yogurt, onions, salt, pepper, cumin, cayenne pepper) The husband even enjoyed it and it was perfect for this hot weather!
Any of you others out there have recipes for Zucchini?!
Keep it real,
Peace. Love. Smiles
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