As you may know, I love my new Veggetti spiralizer: smaller than a drinking glass, yet makes perfect zucchini pasta fast! In fact, I think the Veggetti is so great that I’m giving away TWO free spiralizers. That’s right: two lucky readers will each win a Veggetti, shipped straight to their door for free! 🙂 (Click here for your chance to win! Hurry: Giveaway ends next Thursday, 8/27.)
The Veggetti Spiralizer
To get you even more excited about making sassy and slimming veggie spaghetti, I want to share this quick-and-easy zucchini spiralizer recipe with you: Peanutty Pad Thai Salad. Seasoned with fresh ginger and cilantro, this salad is loaded with low-cal, feel-fabulous veggies like creamy zucchini, sweet carrots, and crisp snow peas, all mixed with a savory-sweet dressing and topped with salty crushed peanuts. I’ve even developed low-fat (only 129 calories and 2 g fat per serving) and Eat-to-Live friendly versions; see recipe notes for details.
Delights omnivores and vegans alike
What’s more, I know that both vegans and omnivores will enjoy this salad, because I honed the recipe while on vacation with my in-laws (omnivores) and husband (vegan). Not only did they all like my in-progress recipe, but they were kind enough to give awesome feedback—especially my niece “S,” who suggested upping the savory factor by replacing almond butter with peanut butter and adding a splash of tamari (or liquid aminos). With their input, I think it’s officially a recipe everyone will love.
In fact, while this peanutty pad thai salad is a great side dish for stir fries or veggie sushi, you can bump it up to meal status by adding a can of drained white beans (or edamame or roasted tofu, if not soy-sensitive) and some leftover gluten-free noodles.
Beauty- and breast health-boosting nutrition
Oh, and did I mention that a single serving gives you:
- 58% of the daily value of vitamin C for glowing skin
- 19% of your vitamin B6, which may reduce breast pain
All with more protein than an egg—before adding beans or tofu! (Behold, the power of plants. 🙂 )
Tips and tricks
To make this salad fun & easy to eat, cut your spiralized noodles every 6-8 inches. (Unless you want a Lady and the Tramp moment!) Also, the dressing will be thick when you make it. That’s a good thing, because the zucchini noodles release moisture as they marinate, which thins the dressing in addition to giving the zucchini pasta a more noodle-like texture.
To make ahead, whisk up your dressing and prep your veggies (including spiralizing) the night before, then mix together a few minutes before serving.
No spiralizer yet? Simply grate or julienne your veggies.
Hope you enjoy this salad as much as Jeff and I do!
- 6 Tbsp natural peanut butter or ½ c PB2 powder (for low-fat dressing)
- 4 Tbsp + 1 tsp lime juice
- 3 Tbsp agave nectar, 4 Tbsp date paste, or liquid stevia to taste
- 1½ tsp finely grated fresh ginger or ginger paste (do NOT use dried ginger)
- ¾ tsp Bragg's liquid aminos or lite coconut aminos (if soy-sensitive)
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- pinch of red pepper flakes, optional
- 3 medium or 2 large zucchinis (1¼ lbs total), spiralized (I like 6-inch noodles)
- 2 large (fat!) carrots, spiralized
- 2 c snow peas, trimmed and cut diagonally into 1-inch pieces
- ½ c cilantro (loosely packed), chopped, + sprigs for garnish
- 2 green onions, thinly sliced (1/4 c)
- ¼ c crushed dry-roasted peanuts, divided (optional)
- Whisk together all ingredients. (Dressing will be thick; this is desirable.)
- Gently toss vegetables together, including 2 Tbsp of crushed peanuts (if using).
- Add dressing to vegetables and gently mix (I actually use my hands--wash up!) until evenly coated.
- Place in a serving bowl, top with the remaining 2 Tbsp of crushed peanuts and garnish with cilantro sprigs.
Low-fat / McDougall-friendly (129 cal, 2g fat, 9g protein per serving): Use ⅓ c powdered PB2 (or other defatted powdered peanut butter) in place of ¼ c peanut butter. Omit sesame oil & chopped peanuts.
Eat-to-Live friendly: Use 3 Tbsp date paste in place of 2 Tbsp agave. Omit Bragg's liquid aminos and sesame oil. Use raw, unsalted crushed peanuts.
Chocolate Zucchini Milkshakes
Chocolate Zucchini Milkshakes (vegan)
Chocolate Zucchini Truffles
Chocolate Zucchini Truffles (vegan, no added sugar)
(I have a minor chocolate obsession…can you tell?)
Shared on Meatless Monday, Tasty Tuesdays, The Fit Dish, #strangebutgood, Food & Fitness Fridays, Gluten-Free Fridays, Real Food Fridays, Healthy Vegan Fridays
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I'm Lee, an RD thriving on a healthy plant based diet.
Hi Lee. It’s nice to meet you. I cohost the Fit Dish with the amazing Jess. Your recipe looks delicious. Pinning for menu planning.
Thanks so much; it’s a great way to work in more veggies–and enjoy it!
YUM and YUM! I have always wanted one of those spiralizers!
Yay! Maybe you’ll be one of the lucky winners! 🙂
HI Lee–This salad looks great! And I definitely am going to get myself a Vegetti! I tried entering on your give away page but although I left a comment, I seem to have done it wrong. . .which is standard for me. . .no worries, though, just glad you made me aware of the this little and safe product. I really didn’t have room for my larger one in my new downsized kitchen so I gave it to my daughter-in-law. But I’m missing my veggie noodles. . .and would like an easy “smaller” less complicated way to make them. . .thanks!! xoxo
Oh no! Can you try entering again? I’d hate for you to miss out on the chance to win! (Especially since the Veggetti would be perfect for your cozy kitchen. 🙂 ) While I like it in general, Rafflecopter can be a little tricky…next time I might find a different entry method than leaving a comment. If it won’t let you enter “again,” it means you’re already in the contest, I think. Sorry it gave you trouble!
Looks so good! I pulled my zucchini plant to make room for fall greens, and now I’m wishing I hadn’t……
Fall greens, yum! What are you growing? Chard? Kale? I’m so behind, I haven’t even planted any fall greens yet…might try to work that in tomorrow!
Hi Lee,
Great recipe – sounds so healthy and delicious. I love all the colors – always seems to be more appetizing. Thanks for sharing on Real Food Fridays. Pinned.& twitted!
Thanks Marla! You’re the best! 🙂
Hi there! I was blog hopping from Kimmy’s site and I’m glad I did! Great place you have here! Always great meeting fellow veggiehead-bloggers 🙂 Swing by my place when you can! You photos are great! I will surely be back!
Hi Jennifer, just stopped by My Blissful Journey, what a fun blog! So inspired by your recipe suggestions–I’ll definitely be coming back for more. 🙂 And isn’t Kimmy great? One of my favorite fellow veggie bloggers!
Hi again! Just saw your comment on my blog! Thanks so much! Means a lot! I know what you mean about the Spiralizers! They are addicting! Kimmy is so wonderful – I agree! Thanks again! I know I will be back commenting on yours often 🙂
This sounds great Lee! It’s such a vibrant & gorgeous bowl. I love your new spiralizer. Oh and that the dressing is thick – I prefer thick to thin myself.
Thanks so much for sharing this at Healthy Vegan Fridays – it’s going to be featured this week. I’m pinning this and can’t wait to see what you share this week =)
Hi Kimmy! Just saw your comment, and thanks so much for featuring on Healthy Vegan Fridays this week. 🙂 Can’t wait to see your contribution, and the other delicious recipes as well!
“Breast-boosting nutrition” – I lol’d at that, thinking one of the ingredients must increase your breast tissue! But I like the idea of reducing breast pain more 🙂 either way, you’ve definitely convinced me to try this pad thai!
Ha! I think I’ll update that to “breast-health-boosting nutrition.” 😉 Either way, hope you enjoy the recipe!
Wow! This recipe sounds so great! I need to get one of those spiralizers! Such a cool thing for the kitchen!
Hey Amber, they really are a lot of fun! Sorry you missed the giveaway, but you can get a Veggetti spiralizer on Amazon for less than $15.
Great to appreciate those flavours in a spiralized dish – excellent work!
Thanks, I’m looking forward to posting more spiralizer recipes in the future!