Spiralized Thai Veggie Salad
· 2 cucumbers
· 1 red bell pepper
· 2 carrots, peeled
· 3–4 green onions, chopped
· 1 tbsp. sesame seeds (optional)
· 1 tbsp. nutritional yeast (optional)
· 1½ tbsp. sesame oil
· ¼ cup rice vinegar
· 1 tbsp. low-sodium soy sauce
· 1 tsp. ginger
· 1 tsp. onion powder
· black pepper to taste
· 2 tsp. honey
· 1 tsp. chili flakes (optional)
Mix together sesame oil, rice vinegar, soy sauce, ginger, onion powder, honey, black pepper, and chili flakes. Set aside and let sit.
Using a spiralizer, spiralize cucumber, carrots, and red pepper (warning: pepper is messy, and you will need to pick out some of the heavily seeded pieces). You can also dice the pepper instead.
Soak up any excess veggie water using a cloth or paper towel. Add veggies to bowl, add green onion, and cover with dressing. Toss together well.
Option to top with sesame seeds and nutritional yeast for additional flavour and texture.
A registered dietician with the College of Dietitians
of Ontario, personal trainer and family food expert
who specializes in women and child nutrition and
fitness, she loves helping families get healthy