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  • Raw Thai Veggie Salad
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Raw Thai Veggie Salad

Cool. Crisp. Refreshing. momme meals Raw Thai Veggies Salad highlights two of the summer season's most incredible vegetables, carrots and zucchini, and brings them to you in a way that captures their true and natural beauty.

Raw Thai Veggie Salad

I mean, what could be better then veggies in the raw? Or the fact that eating carrots can be a great way to help support a new moms milk supply as well as load up on a variety of antioxidants and other health-supporting nutrients.

Raw Thai Veggie Salad

So what are you waiting for? Eat up and enjoy every mouthwatering fork-full of this incredible tasty (and dare I say healthy) salad!

 

 Raw Thai Veggie Salad
Recipe Facts

Yield
x servings

Prep Time
x min

Cook Time
x min

Total Time
x min

Nutritional Benefits
  • B6 (Pyridoxine)
  • Fiber
  • Folate
  • Potassium
  • Vitamin A
  • Vitamin C
  • Vitamin K

Dietary Info

 

 

Ingredients
Salad
4 cups julienne carrots (about 5 medium)
2 cups julienne zucchini (about two medium)
¼ cups thinly sliced red onion

Dressing
½ cup finely chopped cilantro
2 tablespoons rice wine vinegar (choose a sugar & salt free version)
2 tablespoons olive oil
1 tablespoon toasted sesame oil
juice from ½ a lime
zest from ½ a lime
3 teaspoons sesame seeds
2 teaspoons honey
2 teaspoons fresh grated ginger
2 dried Thai bird chilies (substitute: ½ teaspoon red pepper flakes)
1/8 teaspoon salt (two pinches)
1/4 cup dry roasted peanuts crushed (optional)

Directions
Wash and prep your vegetables. You can hand cut, use a julienne peeler or a Cuisinart to julienne the carrots and zucchini. Place the veggies in a bowl and set aside.

Raw Thai Veggie Salad

In a separate bowl mix together all of the dressing ingredients minus the sesame oil and olive oil. Continue to mix and slowly add in the two oils. Continue to stir until completely combined.

Raw Thai Veggie Salad

Pour the dressing over the veggies and mix with your hands until each strand is fully coated. Cover and let sit in the fridge for 10-20 minutes so the flavors can meld together.

Serve and enjoy!

Raw Thai Veggie Salad

Tips/Alternatives: Give this salad a nutritional boost by adding in 1 ½ cups of cooked quinoa. Feeling creative? Toss in some fresh spinach and watch the magic happen.

Raw Thai Veggie Salad

  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

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