You don’t need a lot of gadgets to make great food but I do love my vegetable spirilizer. It is important enough to take up precious cargo space in the car on the trip down the Baja so …. it’s important.
You can make these Spicy Asian Zucchini Noodles with julienned vegetables or even long thin slices from a mandolin. Add any crunchy vegetables that you have; cabbage, snow peas, raw beets (although you’ll end up with a pink salad but that’s ok), and raw sweet potato are all good choices. Try this dressing on chopped kale and sliced apples or use as a marinade and dipping sauce for chicken kabobs. Adjust the spiciness by adding more or less pepper.
I had oodles of zucchini from the CSA that needed to be eaten and I was hungry for Asian flavors. I found all of these kingredients in town except for the Korean red pepper powder which was a gift from my soon to be daughter in law. You can use cayenne sparingly, red pepper flakes or sriracha instead of pepper powder.
Peanut allergy: Try almond butter, sunflower butter or tahini paste.
I served my spicy Asian zucchini noodles with grilled lemon, garlic and basil tuna but vegans can add more nuts or serve this with quinoa or tofu for a main dish.
Spicy Asian Zucchini Noodles
Spicy low carb vegan Asian peanut noodle salad with zucchini, carrot and cucumber noodles. A delicious main or side salad. Real food, really fast.
- 2 Small zucchini Or 1 large
- 1 Carrot
- 1 Cucumber
- 1/2 Cup Fresh cilantro
- 1/2 Cup Green onions sliced
- 2 Tabelspoons Toasted sesame seeds, mixed black and white
- 1 Tablespoon Natural peanut butter, sugar free Substitute almond or sunflower butter
- 1 Tablespoon Soy sauce
- 1 Tablespoon Rice vinegar
- 2 Cloves Garlic minced
- 2 Teaspoons Korean red pepper powder Substitute pepper flakes or 1/2 teaspoon of cayenne to taste
- 2 Teaspoons Agave syrup Substitute honey
- 1 Tablespoon Chopped peanuts to serve, optional.
Julienne zucchini, carrot and cucumber. I used a spirilizer. Thinly slice the green onions.
Combine remaining ingredients in a glass jar and shake or whisk together. Pour dressing over vegetables and toss. Sprinkle with chopped peanuts. Serve immediately. The vegetables will lose their crispness after dressed.