I usually come out of the weekend with an empty refrigerator, but Friday night’s dinner party left me with a random assortment of leftover ingredients. Tonight’s dinner was inspired by a surplus of zucchini (expect another zucchini recipe later this week–I’m thinking cooked zucchini noodles with fresh pesto!).
If the words raw and vegan haven’t scared you away yet, then you’re in for a treat. This recipe could be easily enhanced with a few added Asian staples, from shredded ginger to sesame oil. I have seen a few recipes floating around for zucchini noodles, all of which call for a mandolin…but I did just fine with a vegetable peeler (you could also use a cheese box grater).
1 large zucchini
Assorted vegetables (I used a handful of carrots, broccoli florets, snap peas, and 1/2 a diced green apple…the crunchier the better)
6-8 almonds or a handful of peanuts, chopped
1 tablespoon of olive oil (sub sesame oil if you have it)
1 tablespoon of hoisin sauce
2 teaspoons of rice wine vinegar
1-2 teaspoons of sriracha sauce (based on spice preference)
1-2 spoonfuls of peanut butter
Chop the bottom and top off of the zucchini so no stem remains. Using the peeler and being cautious of your fingers, slowly shave the zucchini into a bowl.
When I got about 3/4 of the way done, it became too difficult to peel so instead I thinly sliced the last bits of zucchini.
Chop up all of your vegetables and add to the bowl. Top with chopped nuts. In a separate cup or bowl, combine olive oil, vinegar, sriracha, hoisin, and peanut butter.
I use natural peanut butter and thus keep it refrigerated. If you also refrigerate your peanut butter, go ahead and pop the dressing mixture into the microwave for about 8 seconds to soften the peanut butter.
Mix with a spoon until all of the ingredients have dissolved, including the peanut butter. Pour dressing over the salad (or pasta?), toss, and enjoy!