Last year for my birthday, I received a gift from my in-laws that I didn't even know I wanted. Almost one year later, it has become one of my favourite kitchen appliances. It's the gift that keeps on giving: my infamous spiralizer.
Without this contraption, I would not be able to make the delicious recipe that I am sharing with you today. And that recipe is my zucchini noodle pad thai.
If you don't have a spiralizer, I encourage you to invest in one. Mine was purchased from Williams Sanoma. It even comes with a recipe book, if you're not sure where to begin your spiralizing adventure. I have also seen them on Amazon.
This salad is quick and nutritious, and can be modified any which way you'd like. I made up my ingredient list, so feel free to do the same.
I've made this recipe a few different ways. I love incorporating different colours for aesthetic pleasure, but my end-of-week refrigerator contents were limiting this time around. However, I encourage you to spiral in some beets (those are usually in pad thai, right?), as well as yellow zucchini, which I generally like to incorporate.
Working with what we had, here's what I used this week:
I began by spiralling my zucchini. At this point, you would also spiral whatever other veggies you choose to add in. You can also spiral the carrots if you'd like.
(let's play a game: how many times can she use any derivative of the word "spiral" in one post?)
Next, I chopped my carrots in long, thin pieces. You can julienne these as well. I'm not that skilled, and I don't think these count. "Thinly sliced" is more representative of my work.
Then I chopped up my green onion.
And thew it all together, including the cashews.
Next, add the kelp noodles. If you've never had kelp noodles--do not be afraid. They are a simple plant-based food from the sea. They really don't have much taste, but I really enjoy the texture they add to a noodle dish. I can usually find them in my local organic grocery store. The more the better, in my opinion. Load 'em on there.
Finally, I like to use a sesame or peanut dressing on this salad. You can either make it from scratch, or choose your favourite pre-made brand. Unless the entire salad will be eaten in one day, I will add the dressing to individual servings so that the veggies don't get soggy.
Last time I made this salad, I blanched the zucchini and let it cool before assembling the ingredients. However, this time, I decided to use raw zucchini, as I wanted something a little crispier. Both methods worked well.
I love how colourful and light this salad is. Perfect for a sunny day!