{"id":58718,"date":"2015-06-18T04:00:12","date_gmt":"2015-06-18T03:00:12","guid":{"rendered":"https:\/\/ellerepublic.de\/wuerziger-thai-salat-mit-karotten-und-zucchini\/"},"modified":"2020-05-26T11:18:50","modified_gmt":"2020-05-26T09:18:50","slug":"spicy-thai-carrot-zucchini-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/spicy-thai-carrot-zucchini-salad\/","title":{"rendered":"Spicy Thai Carrot Zucchini Salad"},"content":{"rendered":"

Zucchini is one of those vegetables that is extremely versatile and whether eaten raw or cooked can be completely yum-worthy. This is a great example of that — zucchini ribbons tossed in a Thai inspired, tangy and spicy dressing. <\/p>\n

For good taste and attempts to disguise another dreaded zucchini dish from my favorite Schwabe, I first switched out green for a golden yellow. Do you think he knows there is such a thing as yellow zucchini? What if I just simply say we\u2019re having summer squash for dinner, will that throw him off my trail? Well it did. Though, more so, I think he was distracted by the beautiful rainbow of bright and gorgeous colors \u2013 yellow, orange, red and green. Yes, in this recipe, zucchini was given a facelift with crisp carrots, juicy pointed red peppers, bright green spring onions and fresh fragrant herbs. Only to be tossed in a tasty dressing that blends spicy, sweet and sour flavors. <\/p>\n

If an Asian style salad isn\u2019t your thing, then I have another fabulously simple Mediterranean inspired zucchini salad for you:<\/p>\n

Simply marinate thinly sliced zucchini together with a little olive oil, freshly squeezed lemon juice and fresh mint, toss with some roasted pine nuts and garnish with shaved parmesan. Voila! A delicious zucchini \u201cCarpaccio\u201d.<\/p>\n

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\nSome say golden yellow zucchini has a sweeter flavor than the green variety — whatever the may case be, it definitely makes a sunny addition to any dish. Enjoy!<\/p>\n

NOTE: For the dressing I use coconut palm sugar. It\u2019s unrefined, organic and simply the best. Palm sugar has a more-rounded flavor than cane sugar, and has distinct caramel and butterscotch tones. Muscavado can also be used as a substitute. It\u2019s a minimally refined brown cane sugar with a molasses flavor and closest in flavor to palm sugar.<\/p>\n

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Spicy Thai Carrot and Zucchini Ribbon Salad<\/h2>
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