I have three zucchini plants in my garden plot, and thus far only one has been producing. User error for certain, as I have a recovering black thumb. But even that one plant has meant a steady influx of zucchini to be eaten, and I’ve been eating it every which way. Breads and muffins, grilled, in place of pasta, crispy zucchini fries… It might be getting out of hand. But as my uses and ideas started to become more and more complicated, I decided a simple salad would actually be nice. Something that would go well as a side with a grilled burger perhaps? AND maybe use some of the beautiful local produce that’s been coming from my CSA box.
So I broke out my spiralizer. I’ve used that bad boy to make all kinds of veggie noodles, and I’m not ashamed to admit, even a couple of batches of curly sweet potato fries. But I hadn’t played with the ribbon blade very much. It seemed perfect for use in a raw salad, so it got to have a go finally. One nice thing about that particular blade attachment is that if you don’t happen to have a spiralizer, it’s easy enough to get the same effect by using a thin setting on a mandolin, or even demolishing the squash with a vegetable peeler layer by layer.
The dressing is similar in flavor to a thai peanut curry, with the use of red curry paste (love this stuff) and some chunky peanut butter. (Use Sunbutter if you need to avoid nuts!) It’s a little sweet and a little smokey and spicy. Perfectly refreshing for a summery day. Quick and easy, refreshing and crisp, this is a great salad to add to your summer rotation.
Thai Zucchini Ribbon Salad
For the salad:
- 1 medium zucchini, ribboned with a spiralizer, or finely sliced/peeled
- 1/2 cup of thinly sliced radish
- 1 cup of peeled and thinly sliced cucumber
- 1 cup of grated carrot
For the dressing:
- 1/4 cup Greek yogurt
- 2 tbsp red curry paste
- 2 tbsp chunky peanut butter (or sunbutter with added sunflower seeds for crunch)
- 1 tbsp lime juice
- Add all salad ingredients into a bowl and toss to mix.
- In a separate bowl, whisk together the ingredients for the dressing until well combined.
- Add the dressing to the salad and toss again to coat.
- This salad is best enjoyed fresh when the vegetables are their most crisp. Enjoy!