Monday, July 14, 2014

Killer Zucchini Salad with Tempeh Stir Fry


It's hot, and I want raw food.  In this season of salads, I whipped up a spicy, delicious dish that made Josh exclaim, "Holy F*ck," when he bit into it.  Then, we proceeded to eat almost the whole bowl.  This salad is so good, that I want to make it every day.  I made an easy tempeh stir fry to go with it, but we ate so much salad that the stir fry seemed like the side dish.




Killer Zucchini Salad

Ingredients:

  • 3 large zucchini
  • 2 large carrots
  • 1 cup radishes
  • 1 red onion
  • 2 jalapenos
  • 1/2 cup cilantro
  • 1/4 cup peanuts
  • juice from 2 limes
  • 1/4 cup almond butter
  • 3 cloves garlic
  • 1 tbs rice wine vinegar
  • 2 tbs tamari or soy sauce
  • 1 tsp sriracha
  • 1/2 tsp salt
  • 2 tsp maple syrup  

Using a vegetable spiralizer or the shredding ends of a mandoline, shred the zucchini and the carrots into long slivers.  Place in a large bowl.

With a mandoline long blade end (or a knife), cut the radishes into thin slivers.  Place in bowl.

Dice the red onion into small pieces.  Add to bowl.

Slice the jalapeno on the mandoline, or cut into smaller pieces if desired.  The mandoline will give you long, large pieces.  Add to bowl.

Chop the cilantro with a knife or herb scissors and add to bowl.

In a separate bowl, whisk together the lime juice, almond butter, rice wine vinegar, tamari, salt and maple syrup.

Press the cloves of garlic with a garlic press and add to bowl.  **Caution, the more garlic, the spicier it will be.  If you don't like spice, start with one clove.

Add sriracha to sauce bowl to taste.

Taste the sauce and adjust for salt preference and heat.

Add sauce to vegetable bowl.  Mix thoroughly and chill for 30 minutes.

When ready to serve, rough chop the peanuts and place on top.  Enjoy!




This dinner is fairly substantial, and Josh and I ate so much of it that we didn't need much else.  However, I went ahead and made a quick stir fry to go along side it.

No recipe is really needed for this one.  I cubed the tempeh, boiled it in water and olive oil until it was soft, then drained the water and added tamari.  I cooked brown rice in my cooker, and I stir fried some veggies.







It was a nutritious, delicious and filling meal.  I could eat stir fry every day.  I wish I was eating this Thai peanut salad every day, that's for sure!!




I'm going to bust out this beautiful salad at the next picnic I attend!

11 comments:

  1. This salad sounds right up our alley! Excited to try it!

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    Replies
    1. It's sooo good! I remade it Saturday, and we put it on an eggplant bahn mi! Omg good. I'll have pics of that soon.

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  2. I have read your post. thank's for sharing. I like this food. These foods are good for health.

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  3. I happened to have all the ingredients- amazing! I made it this yesterday and it was delicious.

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