15 LichField Road556835 Singapore
Was craving for Thai food today and looking for a bright salad to enlighten a dull rainy day in Singapore 🙂 Remembered how much I love the Mango Papaya salad but had no papaya …. Never mind, zucchinis were going to replace it, and I also wanted to make it vegan and GF so skipped the fish and soy sauce. Added some avocado for indulgence and health fats, and edamame to make it more nutritious and get some texture as zucchinis are not as crunchy as the papaya. Result turned out super yummy, and it was done in 10 min max ! So here it is below, for you to try. Let me know your thoughts !
Ingredients (Serves 4)
- 2 large spiralized zucchinis (chose them organic to keep the skin ideally) If you don’t have a spiralizer, use a vegetable peeler to peel the zucchini into long strips. Once done, place your spiralized zucchini on a paper towel to absorb part of their water before you add them to your salad.
- 1 mango cut in small dices or also spiralized (don’t chose it too ripe in that case)
- 3 tbsp edamame pods
- 1 medium avocado cut in cubes
- 1 handfull chopped thai basil leaves and same with chopped cilantro
- Dressing: 3 tbsp lime juice + 2 tbsp sesame oil + 2 tbsp coconut aminos (if using tamari, add 1/2 tbsp coconut sugar) + 2 cm fresh ginger bit grated + 1 crushed fat garlic clove + fresh chili or 3/4 tsp chili flakes (adjust to your tastebuds)
- Toppings: Large handful or roasted unsalted crushed peanuts (or cashews if you don’t like peanuts) + 1 tbsp black sesame seeds + more thai basil, salt and cracked pepper to taste
Directions
In a large bowl, combine all your salad ingredients. Prepare the dressing combining everything. Pour the dressing over the salad and toss well. Add your toppings and serve ! If you are not going to eat it straight away, keep everything in containers in your fridge and assemble at the last min, as zucchinis will release water and avocado will quickly turn brownish.
Hey there ! So if you know me a little, you know we live in Singapore and are surrounded by a mix of Asian cuisines, which I looooove ! Noodles and vermicelli are a main staple in every kitchen here, and I always carry brown rice vermicelli for a quick and easy stir fry or salad in this case. I prefer to use brown rice ones, as they are more interesting from a nutritional standpoint and tastewise, you can really not tell the difference once blended with the rest. In the salas below, I use a mix of veggies I like, but feel free to change / skip / replace (cauliflower or brocollini can also work very well, change for red cabbage for more polyphenols and a burst of colour, and play with the herbs: dill or asian thai basil are really nice alternatives). If you don’t like goji berries, use raisins, dried cranberries or blueberries or omit (though I like having that little natural sweet note). Finally, peanuts work very well in Asian flavored dish, but omit if allergic, or replace by toasted crushed cashews or sunflower or pine nuts. If you are not GF you can use soba noodles (some are 100 GF, but not all, so check the label). As always, this is a ridiculously easy recipe, you can do quickly and twist with your current mood ! ENJOY 🙂
INGREDIENTS
Serves 4 large portions as a main
250g brown rice vermicelli cooked as per package instructions
Half a brocoli, cut into small florets, blanched and sliced
1 large carrot julienned
100 g blanched snow peas sliced
Half a yellow raw capsicum sliced
25 g shredded mixed herbs (mint, coriander, chives, thai basil, ..)
2 tbsp crushed grilled peanuts
1 tbsp black sasimi seeds
1 tbsp goji berries
Optional chili flakes
Dressing: Juice and zest of 1 small lime, 3 tbsp rice vinegar, 3 tbsp sesame oil + 2 tbsp avocado oil (or grapeseed), 1 tbsp tamari sauce, 3 tbsp maple syrup (honey is also ok if not vegan)
INSTRUCTIONS
Prepare your dressing.
Transfer all your salad ingredients (except the nuts, seeds and keep 1 tbsp herbs) in your nicest large salad bowl. Using your clean 🙂 hands, mix all dry ingredients well, add the dressing and combine everything well again together. Top your salad with remaining ingredients and serve immediately (or keep in fridge for a few days, but then better not to pour the dressing)