Thai food, hands down, is one of my favorite cuisines. Just thinking about Pad See Ewe, dripping with black bean sauce and cozied up to giant broccoli florets, has my mouth watering. Don’t even get me started on Yellow Chicken Curry and Pad Thai! It has become my go to comfort food in Southern California and I am known to scour Yelp and other review sights for top restaurant picks. As with all cultural food, some of the dishes can be high calorie and portion control is an absolute must when monitoring your calorie intake.
I started seeing some Thai Salad recipes pop up on Pinterest and decided I needed to create my own version. This salad is a great side for my pork tenderloin recipe or as a main dish on a low calorie day…hint, hint for my fellow 5:2 Intermittent Day Eating crew. I also needed to perfect using my handheld spiralizer, which is a bit of a daunting kitchen gadget if you haven’t used one before. Zoodles and Coodles are great ways to replace high calorie pasta with Zucchini and Cucumber “noodles.”
I have not cooked in a couple of weeks while traveling and hanging my hat in Michigan for the summer. I have to admit, it has been nice to step away from meal planning and preparation. While I appreciate the break, I am now starting to feel the pull of my kitchen back in California. For now, I will take inspiration from friends and family that are kind enough to feed my body and soul.
Thai Spiced Cucumber Salad
- 2 large English Cucumbers, spiralized
- 1/2 to 2/3 each Red, Yellow, Orange Bell Peppers, thinly sliced
- 3 large carrots, spiralized
- 5 green onions, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 1 cup cold, shelled edamame
- 3 tablespoons Island Soyaki
- 2 tablespoons Honey
- 1 tablespoon Peanut Oil
- 2-3 fresh limes, juiced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/2 tablespoon black sesame seeds, optional
Directions: In a large bowl, combine cucumbers, bell peppers, carrots, green onions, cilantro and edamame. For instructions on how to use a handheld spiralizer, watch the video from Raw Nutrition Kitchen below. In a small bowl, combine Island Soyaki (I buy mine at Trader Joe’s but it is also available in most local supermarkets), honey, peanut oil, lime juice, ginger, garlic, and crushed red pepper. Toss the sauce in with the vegetables and sprinkle with black sesame seeds. Garish with sprigs of fresh cilantro.
Tips: Peanuts can also be sprinkled in just before serving for added crunch. Before spiralizing the cucumbers and carrots, slice half way through the vegetables, lengthwise, to create shorter and easier to eat “noodles.” Peanut oil can be replaced with sesame oil. Delete or increase the amount of crushed red pepper flakes to control the spice level.