Apr 23, 2017

Thai Veggie Salad

The warm weather makes it officially feel like spring and of course the sunshine helps too! This past week I hosted a workshop all about healthy skin and I served this thai salad at the workshop. It is filled with antioxidants and perfect for a healthy glow.

If you like thai food or thai flavours, I encourage you to give this recipe a try. I used my newest kitchen toy the starfrit spiralizer. It makes eating veggies so much fun! I am looking forward to using it all summer long (garden zucchini, I am coming for you!)

Ingredients:

- 2 cucumbers

- 1 red bell pepper

- 2 carrots, peeled

- 3-4 green onions, chopped

- 1 tbsp. sesame seeds (optional)

- 1 tbsp. nutritional yeast (optional)

Dressing:

- 1.5 tbsp. sesame oil

- 1/4 cup rice vinegar

- 1 tbsp. low sodium soy sauce

- 1 tsp. ginger

- 1 tsp. onion powder

- black pepper to taste

- 2 tsp. honey

- 1 tsp. chili flakes (optional)

Directions:

Mix together sesame oil, rice vinegar, soy sauce, ginger, onion powder, honey, black pepper and chili flakes. Set aside and let sit.

Using a spiralizer, spiralize cucumber, carrots, and red pepper (warning pepper is messy and you will need to pick out some of the heavily seeded pieces). You can also dice the pepper instead.

Soak up any excess veggie water using a cloth or paper towel. Add veggies to bowl, add green onion and cover with dressing. Toss together well.

Option to top with sesame seeds and nutritional yeast for additional flavour and texture.

Enjoy!