Zucchini Thai Noodle Salad

Photo: Andrew Grinton

Feel free to twirl, swirl and slurp. This all-vegetable concoction skips on the guilt for second helpings, and kids will love it.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients

  • 2 large zucchini, ends trimmed
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red pepper, seeded, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 2 tbsp chopped Thai basil
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp non-GMO canola oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup roasted, hulled sunflower seeds

Recipe Tips

If you don't have a spiralizer, use a vegetable peeler to make long ribbons out of your vegetables.

Make this recipe right before serving; the zucchini will release liquid if it is left to sit.

Instructions

  1. Using a spiralizer, cut zucchini into long noodles and place in a large bowl.
  2. Add carrot sticks, red pepper slices and green onions to zucchini and gently combine.
  3. For dressing, in a small bowl, whisk basil together with ginger, garlic, rice vinegar, lime juice and honey. Slowly stream in oil while continuously whisking, and stir in salt and pepper.
  4. Toss zucchini mixture with dressing. Top with sunflower seeds and serve.

is recipe developer and food stylist. Her website is http://www.christinafrantzis.com