Zucchini Ribbon Salad (Thai Style)

Salads in Abundance with Chef Cynthia Louise

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

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.