This salad, adapted from http://www.simplyquinoa.com, contains spiralized zucchini and quinoa. The peanuts, ginger and Sriracha in the sauce contribute to the sense that you’re eating a cousin of real Pad Thai. It’s light and good as it is, but I added some sliced chicken to my portion, and Betsy suggested that adding some angel hair pasta and doubling the sauce would elevate it.
1 medium zucchini, spiralized using the “spaghetti” blade
1 red bell pepper, spiralized using the slicer blade
1/2 of a small cabbage, shredded
2 or 3 scallions, thinly sliced
1/4 cup chopped fresh basil (or cilantro)
1/2 cup cooked quinoa
1/3 cup dry roasted peanuts
2 TBS smooth peanut butter
juice from 2 or 3 limes
2 tsp. soy sauce
1 tsp. Sriracha
1/2 tsp. grated fresh ginger ( could use ground ginger)
water to thin the sauce
1. Spiralize the zucchini into spaghetti-like strands. Place in a colander to let some of the juices drain while you’re working on the other vegetables.
2. Spiralize the red bell pepper with the slicer blade. Roughly chop the strands into shorter pieces.
3. Shred the cabbage with a knife. Make sure you’re using only half of a small cabbage. You’ll want about 1 – 1 1/2 cups shredded.
4. Combine the zucchini, bell pepper, cabbage in a large bowl. Add the scallions, quinoa, basil (or cilantro), and peanuts.
5. Whisk the sauce ingredients together in a small bowl, or shake them together in a jar. Add a bit of water to make a sauce you can pour.
6. Pour the sauce over the combined ingredients and toss to combine.
7. You might want to sprinkle some addition peanuts and/or herbs on top before serving.
Note: Using cilantro makes this dish more authentic tasting. I tend to avoid cilantro and substitute basil or celery leaves in its place.