August 20, 2024
Thai Zoodle Salad
This salad combines Oliver’s Fresh Cut Zoodles and Fajita Mix with fresh veggies and a classic Thai dressing for a vibrant vegetable feast. To make this salad vegan-friendly, simply swap the fish sauce for coconut aminos!
- Serves: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Ingredients
- 1/4 c. Cilantro, roughly chopped
- 1/4 c. Fish Sauce
- 2 large Limes, juiced & zested
- 2 tsp. Sriracha
- 2 tbsp. Brown Sugar
- 2 Garlic Cloves, grated
- 1 tsp. Fresh Ginger
- 1 Shallot, thinly sliced
- 1 (14oz) container Oliver’s Fresh Cut Zoodles
- 1 (14oz) container Oliver’s Fresh Cut Fajita Mix
- 1/2 small head Red Cabbage, shredded
- 1 c. Julienned Carrots
- 1/2 Cucumber, peeled & julienned
- 2 c. Mung Bean Sprouts
- 1 small Jalapeno Pepper, thinly sliced
Instructions
Whisk together chopped cilantro, fish sauce, lime juice, Sriracha, brown sugar, garlic, ginger, peppers, and shallot. Set aside until needed.
Toss together all vegetables in a large, non-reactive bowl until well mixed. Top with dressing and toss until evenly coated; allow salad to sit for about 5 minutes before serving. Goes great with grilled fish or marinated and grilled poultry.
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