Zucchini Ribbon Salad (Thai Style)
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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
Ingredients
(use organic ingredients where possible)
FOR THE SALAD
- 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
FOR THE DRESSING
- 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
Directions
- To prepare the salad, combine all the ingredients in a large bowl. Set aside.
- To prepare the dressing, mix together the ingredients, taste and season if needed.
- Drizzle over the salad and toss to coat.
Audio Languages:
English
Subtitles:
English
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