Meals, Paleo, Vegan
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Vegetable Noodle Salad with Peanut Dressing

The universe has blessed me with my second cold of 2015! I can hardly smell or taste anything, so that sucks the joy out of eating. If I can’t enjoy eating, I certainly won’t enjoy cooking.

asian-slaw-salad-chopsticks-72 As a result, we’ve had a lot of take out this week. For the sake of our bank accounts, we have to reel it in. For the sake of vitamins, I decided to make a big, colourful salad. 

I did the cool, trendy thing and made noodles out of my vegetables using a hand held veggie spiral slice. You can use a food processor or julienne peeler if you have one.

I mixed carrots, cucumber, daikon, zucchini, red onion, red pepper and tomatoes. In retrospect, I would have added a bit of cabbage because I love cabbage. The dressing is a variation of my dragon bowl sauce. I used peanut butter, but almond butter would work.

I topped mine with some tofu for extra protein, nuts would be good too!

Vegetable Noodle Salad with Peanut Dressing
 
Serves: 2 large servings
Prep time:
Total time:
 
Ingredients
  • Salad:
  • 1 extra-large carrot
  • ½ cucumber
  • ¼ small daikon radish
  • 1 small zucchini
  • ¼ red onion
  • ½ red pepper
  • Handful of cherry or grape tomatoes
  • 1 cup firm tofu (optional)
  • Dressing:
  • ¼ cup soy sauce
  • ¼ cup canned coconut milk
  • ⅛ cup rice vinegar
  • 3 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp toasted sesame oil
  • 1 clove garlic
  • 1 tbsp fresh ginger
Instructions
  1. Shred the carrot, cucumber, daikon and zucchini using a spiral slicer, julienne peeler or food processor.
  2. Dice or julienne the red pepper and red onion.
  3. Layer the shredded and diced vegetables in a large bowl and top with tomatoes and tofu.
  4. Remove the peel from the garlic and ginger.
  5. Put all the dressing ingredients in a blender and mix until smooth.
  6. Toss the salad with dressing, using as much as you need to cover the vegetable noodles. The dressing recipe makes more than you need.

 

2 Comments

  1. I have one of those “noodle makers” but we all know it’s zucchini. COME ON! 🙂 But this reminded me of some noodles someone told us about made of tofu. They are so yummy after they are cooked up. The only thing is that they stink when you first take them out of the bag like fish. GROSS. But they make great spaghetti with tomato sauce. Great for slow carb eaters.

    • Jasmine Lukuku says

      Oh, we eat those stinky noodle things all the time….shiritaki noodles. Some of them have tofu added, but they are mostly made of konnyaku (konjac root). You can also buy konjaku in bricks like tofu. Here is a video of Chris cutting and twisting konnyaku…

      Prepping for #nabe. Stinky konnyaku twists. #japanesefood

      A video posted by @jlukuku on

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