Zucchini Ribbon Salad (Thai Style)

Filled with flavors of umeboshi plum, lime, chili, and coconut sugar, mixed with zucchini ribbons, this dish is nothing short of tasty.

Serves: 4 - 6


(use organic ingredients where possible)


  • 1 large zucchini, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • 150g long snake beans or beans of choice, thinly sliced
  • 1 cup fresh mint leaves
  • Mixed cherry tomatoes, quartered
  • 1 cup mung bean sprouts
  • 1 cup fresh thai basil
  • ¼ cup spring onions, sliced
  • 1 cup fresh coriander
  • ½ cup activated nuts


  • 1 tbsp umeboshi plum vinegar
  • 2 tbsp coconut palm sugar
  • 2 limes, juiced
  • 1 tbsp tamari
  • 1 tbsp fresh red chili, finely chopped
  • Salt, to taste
  • Black Pepper, to taste


  1. To prepare the salad, combine all the ingredients in a large bowl. Set aside.
  2. To prepare the dressing, mix together the ingredients, taste and season if needed.
  3. Drizzle over the salad and toss to coat.
Audio Languages: English
Subtitles: English