• Sometime, a picture just says it all.

    Texture, color, taste… They’re all there.

    The recipe is big because one serving of this salad will never be enough. There’s even dressing to make a half batch of salad next week, when you can’t get these flavors out of your head.

    You’re welcome.

  • For the Dressing

    1. 6 cloves garlic
    2. 1 large scallion (green + whites), roughly chopped
    3. 2 red thai chilles (use 1 if you don’t want the heat)
    4. 1/2 cup peanut butter
    5. 1/2 cup tahini paste ( I love the Al Arz brand)
    6. 1 Tbsp. sesame oil
    7. 1 Tbsp. honey (if you like it sweeter add an extra tbsp.)
    8. 3 Tbsp. soy sauce
    9. 2 Tbsp. fresh lime juice (from about 2-3 limes)
    10. 1/2 tsp. salt
    11. 2/3 cups cold water

    For the Salad

    1. 6 zucchinis, spiralized (or peeled with a julienne peeler)
    2. 4 carrots, julienned
    3. 2 cups shredded purple cabbage
    4. 2 cups precooked edamame (optional)
    5. 1 cup chopped scallions
    6. 1/2 cup cilantro leaves
    7. 1/2 cup salted roasted peanuts, pink skins removed, lightly crushed
    8. 2 Tbsp. sesame seeds, lightly toasted
    9. 1 red thai chile, thinly sliced on an angle


    1. olive oil
    2. kosher salt

    For the dressing

    1. Place garlic, chiles and scallion in a food processor.
    2. Blend until minced.
    3. Add the rest of the ingredients and mix until everything is well blended and all the ingredients come together.
    4. Place into a jar or container and store in the fridge until 30 minutes before your ready to use it.

    For the salad

    1. Spiralize zucchini and lay them out on a kitchen towel to dry out for 20-30 minutes.
    2. Heat a large pan over medium high heat.
    3. Add 1 tsp of olive oil t the pan, a batch of the spiralized zucchini and a small pinch of kosher salt (you can fill the pan, but you only want 1 layer of the spiralized zucchini so that you can toss it easily.)
    4. Constantly toss around the spiralized zucchini for 1 minute.
    5. Remove from the pan (even if they don’t seem ready, they will contue to cook), and place in a baking dish while you continue sautéing the rest of the spiralized zucchini.
    6. Allow zucchini to cool for 15 minutes (or refrigerate until assembling), then toss together with carrots and cabbage.
    7. Lay mixture on a platter and top with dressing.
    8. Spread edamame, cilantro, scallions, Chile, crush peanuts, and sesame seeds over the top of the dish.
    9. Serve family style and enjoy!

    *Prep ahead

    1. dressing- can stay in the fridge for 10 days
    2. toast sesame seeds – can stay in the freezer for a month
    3. crushed peanuts – can stay for 2 weeks in an airtight container in a cool dark cabinet
    4. Spiralized & sautéed zucchini – can make 24 hours before (I prefer them cold!)
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