Vietnamese Zoodle Salad
Submitted by germin8 on September 18, 2007 - 5:37pm
(4 votes)
Servings:
Serves 2-4A friend of ours made a cooked version of this dish and we really loved it, so we made a raw version of it. This recipe is best made with thin zoodles, but if you don’t have a spirooli, you can use julienned zucchini. The mint must be fresh.
Optional: Cilantro. I think it tastes better without it or with a couple tablespoons.
Optional: Peanuts. I usually make mine without nuts.
Ingredients:
4 clove garlic
½ jalapeņo
3 tablespoon agave
¼ cup lime juice
1 teaspoon sea salt
1 cup cilantro (optional)
2 zucchini, zoodled
2 carrots, peeled, julienned or
grated
1 cucumber, peeled, sliced, and quartered
¼ cup fresh mint, coarsely chopped
¼ cup peanuts (optional), chopped
Preparation:
In blender, briefly chop the garlic, cilantro, and jalapeņo. Add the agave, lime juice, and sea salt; blend to a liquid. In large bowl, combine the lime sauce with zoodles, carrots, cucumber, and mint. (Optional: Toss and sprinkle with peanuts or cashews.)
No responses to "Vietnamese Zoodle Salad"
1.
I loved the sauce for this recipe! So refreshing with a a nice punch of spice (but I did throw in a whole jalapeno, including the seeds).
2.
The mint and cilantro really brighten up the zoodles! I used raw, crushed almonds instead of peanuts. A quick and tasty dish!
3.
beautiful and fresh looking! A must-try!!
4.
This sounds/looks really good, and I look forward to trying it! FYI: a mandoline slicer with the right blade works for making 'zoodles', too. Thanks for the recipe!
5.
i really want try this one... thank you!