Imagine a salad so vibrant, so bursting with color and flavor, that it transforms your ordinary meal into an extraordinary culinary adventure! This Tricolor Thai Salad is not just a dish—it's a sensory experience that combines the freshness of spiralized vegetables, the zesty punch of Thai-inspired dressing, and a delightful crunch that will make your taste buds dance. Perfect for health-conscious food lovers and those seeking a quick, nutritious meal that doesn't compromise on taste, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 zucchini, spiralized
- 1 yellow squash, spiralized
- 1 red bell pepper, sliced
- 1 carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
Instructions
- Wash all fresh produce thoroughly under cool running water, ensuring to remove any dirt or debris from the zucchini, yellow squash, red bell pepper, and carrot.
- Using a spiralizer, create long, thin noodle-like strands from the zucchini and yellow squash. If you don't have a spiralizer, you can use a julienne peeler or sharp knife to create thin, ribbon-like cuts.
- Slice the red bell pepper into thin, uniform strips, creating delicate, colorful pieces that will add crunch and visual appeal to the salad.
- Using a box grater or fine grater, shred the carrot into thin, delicate strands that will provide additional texture and vibrant orange color to the dish.
- In a small mixing bowl, whisk together soy sauce, lime juice, and sesame oil to create a light, tangy dressing that will coat the vegetables and enhance their flavors.
- In a large salad bowl, combine the spiralized zucchini, yellow squash, sliced red bell pepper, and shredded carrot. Gently toss the vegetables to mix them evenly.
- Pour the prepared dressing over the vegetables and toss carefully to ensure all ingredients are lightly and evenly coated.
- Sprinkle chopped fresh cilantro over the salad, distributing the herb evenly to add a bright, fresh flavor profile.
- Top the salad with chopped peanuts, which will provide a delightful crunch and nutty undertone to the dish.
- For best flavor, let the salad sit for 5-10 minutes to allow the vegetables to absorb the dressing, then serve immediately at room temperature.
Tips
- Spiralizer Alternatives: No spiralizer? No problem! Use a julienne peeler or sharp knife to create similar vegetable noodles.
- Dressing Tip: Whisk the dressing thoroughly to ensure the sesame oil, soy sauce, and lime juice are perfectly blended.
- Freshness Matters: Use the freshest vegetables possible for the most vibrant colors and crisp textures.
- Make-Ahead Friendly: Prep vegetables in advance, but add dressing and toppings just before serving to maintain optimal crunch.
- Customization Options: Feel free to add protein like grilled chicken or tofu to make this a more substantial meal.
- Nut Allergies: Can substitute peanuts with sunflower seeds or omit nuts entirely.
- Serving Suggestion: Let the salad sit for 5-10 minutes after dressing to allow flavors to meld together beautifully.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 5g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
