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Recipe

Vietnamese Zoodle Salad with Fragrant Herbs and Roasted Peanuts

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Scott Phillips

Servings: 4

A tool called a spiralizer turns zucchini and other vegetables into long, curly, noodle-like “zoodles.” If you don’t have (or don’t want to buy) one, you can use a julienne peeler.


Ingredients

  • 3 Tbs. fresh lime juice
  • 1 Tbs. fish sauce
  • 1 Tbs. granulated sugar
  • 3 medium zucchinis, spiralized
  • 2 medium carrots, peeled and spiralized
  • 1/2 cup coarsely chopped salted peanuts
  • 1/4 cup very thinly sliced red onions
  • 1/4 packed cup torn fresh basil leaves
  • 1/4 packed cup torn fresh cilantro
  • 1/4 packed cup torn fresh mint
  • Sriracha sauce, for serving

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 0
      Sodium (mg): 530
      Carbohydrates (g): 15
      Fiber (g): 4
      Sugar (g): 8
      Protein (g): 6

Preparation

  • In a large bowl, whisk together the lime juice, fish sauce, and sugar. Add the zucchini and carrots to the mixture, along with the peanuts, onions, basil, cilantro, and mint.
  • Toss well to combine. Transfer to bowls and serve with Sriracha on the side.

Reviews

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Reviews

  • NeuKoch | 08/20/2016

    We just started working with zoodles, and needed to bring something to a picnic. It went over so well! We didn't use the cilantro as we couldn't get it on short notice, but I am excited to see what it adds. I loved the dressing and thought it was the perfect amount. This will definitely make it into the weeknight rotation.

  • auroranati | 07/15/2016

    Fast, easy, and tasty with no cooking required. My picky husband had second helpings.

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