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