Recipe: Thai Zucchini Salad


Thai Zucchini Salad

When it is just too hot to cook, enjoy the balance of flavors and textures in this wonderfully refreshing dish that features zucchini (at 10 times fewer calories than rice noodles or pasta)!

1 large zucchini
1 large carrot
1 red bell pepper, cored and seeded
1 mango

1/2 tsp ginger root, grated
1 small garlic clove, minced/pressed
1 tsp lime zest (zest before juicing!)
1 Tbsp lime juice
1 tsp honey
1 Tbsp cider vinegar
1 tsp toasted sesame seeds (or tahini)
1/4 tsp salt

2 Tbsp fresh cilantro, chopped
2 Tbsp peanuts, chopped

Mix dressing ingredients and set aside for flavors to develop. Use a chef’s knife, julienne peeler or mandoline to cut the zucchini, carrot, bell pepper and mango into long, thin, noodle-like strips. Combine with dressing and taste for seasoning. Garnish with chopped cilantro and peanuts.

Nutrition Info: (1/4 of recipe) – 108 kcals, 3 g fat, 0 mg cholesterol, 18 g CHO, 3 g fiber, 3 g protein, 67 mg Vit C, 208 mg sodium, 450 mg potassium, 30 mg calcium

Read my newspaper article about zucchini that mentioned this recipe and Garlic Zucchini Fettuccine!

Recipe adapted by The Nutrition Professor from

Zucchini noodles are perfect and don't heat up the kitchen!

Zucchini noodles are perfect and don’t heat up the kitchen!

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