Thai Zucchini Impasta Salad
We came home from vacation to a lot of stuff piling up.
I’ve got stacks of junk mail. Including a jury duty notice. Really?! That’s not going to fly. I’m pressing Lulu’s purple Pegasus costume for me to squeeze into on selection day. The tin foil purse I’m crafting and my Scottish accent will accessorize perfectly.
I’ve got eight gazillion tons of laundry. Whites. Darks. Swimsuits covered in mojito flavored ice pops. I considered licking that one clean. One thing I’ve been doing to help make laundry folding more bearable is taking that time to pray for the person whose clothes I’m folding. Their safety. Their hearts. Their ability to keep their overpriced old man golf shirts free of chocolate ice cream. Their ability to successfully avoid jury duty.
I’ve got veggies coming out of the wazoo.
Between my neighbor’s garden, our weekly CSA delivery and the latest crop of whatever that I can’t say “no” to at the Farmer’s Market, we can’t eat this stuff fast enough.
I need to come up with a few more recipes like this that make quick use of a lot of vegetables.
And then I’ll just tuck them in my tin foil purse for safe keeping.
Thai Zucchini Impasta Salad
- 4 medium zucchini (any variety)
- 1/2- 1 t. salt
- 1 carrot, peeled and cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 2 c. snap peas, halved crosswise
- 1 c. fresh corn kernels
- 1/2 c. natural peanut butter
- 1 1/2 t. reduced sodium soy sauce, Braggs or coconut aminos
- 2 T. pure maple syrup, honey or agave
- 2 T. lime juice
- 1/2 t. ground ginger
- 1/2 t. garlic powder
- 1/4-1/2 c. water
- 1/2 c. roasted peanuts
- 1/4 c. fresh basil, chopped
- 1/4 c. fresh mint, chopped
For the impasta, you can spiralize your zucchini using a spiralizer or you can do it yourself with a sharp knife. Slice a thin piece of your zucchini off to make a base for easier slicing.
Then cut the zucchini into 1/4 inch planks.
And cut each plank into thin strips.
Repeat with remaining zucchini until you have a full bowl of “noodles.”
Sprinkle the zucchini with the salt and allow to sit for at least 30 minutes to release the moisture. You can dab off most of the salt and squeeze the squash dry with paper towels.
Add remaining veggies.
For dressing, combine peanut butter and remaining ingredients in a blender or food processor, using as much water as you like to reach desired consistency.
Pour dressing over veggies and toss until combined.
Garnish with peanuts, basil and mint before serving.
Such a good reason not to turn your stove on when it comes time to make dinner.
Not to mention, at least five servings of veggies per person.
While I’m folding socks tonight, I’ll just say a little prayer that everyone can get on board with that.
Even ye, wee lassie. Even ye.