Sep 11, 2016

Vietnamese Zucchini and Carrot Salad with Peanuts

This Vietnamese Zucchini and Carrot Salad with Peanuts is incredibly light, refreshing, and flavorful.


This Vietnamese Zucchini and Carrot Salad with Peanuts is incredibly light, refreshing, and flavorful.

The dressing for this salad consists of lime juice, fish sauce, and a bit of sugar.

I've resisted the urge to buy a spiralizer gadget, mostly because I pretty much have run out of room for any more kitchen tools, but on a trip to an outlet center, I found this tiny one, which I bought. I don't even want to admit how long it sat without being used, but when my cousin gifted me with several zucchini from her garden, I decided to break it out of its box.

It worked great with the zucchini, creating long uniform "zoodles." It probably would work with fat carrots, but it didn't work that well with thinner ones, so for the carrots, I used a julienne peeler. You could probably use your food processor shredder attachment.

This Vietnamese Zucchini and Carrot Salad with Peanuts is incredibly light, refreshing, and flavorful.

This salad made the perfect lunch. The peanuts added the right amount of salty crunch, and the red onions, mint, basil, and cilantro added to the freshness of the salad. I loved it. A lot.

I sprinkled my salad with a few dashes of Sriracha sauce. So good!

This Vietnamese zucchini and carrot salad would also be wonderful as a starter, or even an appetizer in tiny individual dishes and tiny forks (I love mini dishes and utensils!) served with a dry sparkling wine.

This Vietnamese Zucchini and Carrot Salad with Peanuts is incredibly light, refreshing, and flavorful.

Vietnamese Zucchini and Carrot Salad with Peanuts

Ingredients

  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (I recommend Red Boat)
  • 1 tablespoon granulated sugar
  • 1 pound spiralized zucchini
  • 5 ounces peeled and spiralized or shredded carrots
  • 1/2 cup coarsely chopped dry roasted salted peanuts
  • 1/4 cup thinly sliced red onion
  • 1/4 cup packed torn fresh basil
  • 1/4 cup packed torn fresh cilantro
  • 1/4 cup packed torn fresh mint
  • Sriracha sauce

Instructions

  1. Place all of the ingredients into a large bowl and toss to combine.
  2. Transfer to serving plates and serve with Sriracha on the side.
Recipe adapted from Fine Cooking, August/September, 2016

Vietnamese Zucchini and Carrot Salad with Peanuts

5 comments:

  1. Oh, Karen.... you will have to upgrade your spiralizer... I know, I know, you now hate me, don't you? But it's good hate, it's hate-love, right? Right?

    ;-)

    he, he, he... I just know that the more you use it, the more you will want a bigger one...

    (I used to have the one you do.... it was a first step on the road to spiralizing addiction)

    great salad!

    ReplyDelete
    Replies
    1. So mine is kind of a "gateway" spiralizer, lol!

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  2. Great Recipe - so healthy and light! And about the spiralizer, I have the little one too and it's really hard to use. I was able to make nice zucchini noodles but, like you, I had trouble with everything else - carrots & sweet potatoes - no way.

    ReplyDelete
    Replies
    1. I agree with you Lisa! Worked great with the zucchini but was terrible with the carrots. I may have to succumb to a "real" one. =)

      Delete

I love comments and questions and read every one of them.