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.
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.
So what are you waiting for? Eat up and enjoy every mouthwatering fork-full of this incredible tasty (and dare I say healthy) salad!
4 cups julienne carrots (about 5 medium)
2 cups julienne zucchini (about two medium)
¼ cups thinly sliced red onion
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)
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.
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.
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!
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.