It is summer and time for a Thai Peanut Zoodle Salad. A zoodle, you ask? What on earth is a zoodle? Well, it’s a noodle made out of zucchini and in two words, IT’S AWESOME! I have a number of kitchen gadgets, so when it comes to adding yet one more, I scrutinize the item pretty carefully before purchasing. I certainly don’t need to use the contraption for a short period of time and then fill my cupboards with something that will soon be forgotten.
Spiral noodles made from zucchini.
The spiralizer or spiral vegetable slicer may be purchased for about $30. It comes with three different blade sizes forming spaghetti size noodles, large ribbons, and fat spirals for making things like curly fries.
If you garden, it’s certainly a great way to use up all the abundance of zucchini. I spiraled sweet potatoes the other day, added a little olive oil, herb seasoning salt & pepper and baked them in the oven. Delicious!
Spiraled Sweet Potatoes
You literally can spiral about any kind of vegetable with any substance to it. Spiral eggplant, cucumber, apples, potatoes, butternut squash, etc. Anything that calls for noodles can be replaced with a veggie noodle. Substituting high carb noodles for low carb vegetables is a winner in my book, especially when I’m trying to drop a few of those winter pounds. The other nice thing is it doesn’t leave you with a heavy ‘pasta on the tummy’ feel once your food has settled.
Zoodles in Thai Peanut Sauce
Because zucchini is very mild in flavor, the zoodle takes on the taste of the sauce, in this case Thai Peanut. San-J makes a certified gluten-free Thai Peanut sauce that is ready for use as a marinade, dressing or dipping sauce and is yummy. I fed them to my hubby and he thought he was eating regular pasta until I told him it was 100% zucchini. He was truly amazed.
You can also spiral several veggies at a time, prepackage them into Ziploc storage bags where they will keep about a week to ten days in the fridge or up to three months in the freezer. Then just take them out as you need them.
The zucchini noodles need to be patted down with a paper towel before adding them to the Thai Peanut Zoodle Salad. This draws the moisture out so the noodles don’t become soggy.
Lay out zoodles on a paper towel for drying.
Place a paper towel over the top of the zoodles and press out the moisture.
You can certainly cut your zucchini noodles by hand but this sweet little spiralizer cranks out this whole pile of noodles in less than 30 seconds. Over the summer months I plan on coming out with several recipes that use spiraled veggies, so if you plan on purchasing one, check back often for recipes or you can check on PINTEREST for many Spiral noodle recipes.
Thai Peanut Zoodle Salad
After eating one bite of this Thai Peanut Zoodle Salad made from zucchini noodles, you'll never want to go back to full carb noodles!
- 1 Medium zucchini (cut into spaghetti noodle with spiralizer)
- 1 Medium carrot (julienned)
- 1/2 cup red cabbage (shredded)
- 1/2 cup edema me (soy beans) (thawed from frozen)
- 3 Small scallions (green onions) (diced)
- 1/3 cup San-J gluten-free Thai Peanut Sauce
- 1/4 cup peanuts (chopped)
|Using a spaghetti size spiral vegetable noodle slicer, slice one medium zucchini. Lay out on a paper towel and cover with paper towel. Press on paper towel to remove excess moisture. |
|Julienne one medium carrot. |
|Slice 1/2 cup of red cabbage. |
|Chop 3 scallions into 1/4 inch pieces including green stems. |
|Thaw 1/2 cup of frozen edema me (soybeans). |
|Place all vegetables in a large bowl, including the zucchini noodles and add gluten-free Thai Peanut sauce. Gently stir to cover all veggies. |
|Sprinkle a small amount of chopped peanuts over each serving. |
This recipe is also shared on the following blogs: VegetarianMamma AllergyFreeWednesdays