I am a huge Thai food fan. I thought it would be fun to create a salad, for the Denver Living and Raw Food Cafe rawluck, using the fillings for a Thai summer roll. The dressing uses the ingredients from a summer roll dipping sauce.
Thai food is known for its use of fresh herbs and taste balancing spicy, sweet, sour, salty and bitter. I love playing with the flavors.
Thai Summer Salad
Serves 8
1 zucchini, peeled
1 teaspoon sea salt
2 cucumbers, julienned
2 carrots, julienned
2 Toss the cucumbers, carrots, peppers, basil, mint, cilantro, scallions and cabbage into a large bowl until mixed well. Add the zucchini pasta and gently combine.
Thai food is known for its use of fresh herbs and taste balancing spicy, sweet, sour, salty and bitter. I love playing with the flavors.
It also got me thinking. What is the difference between spring and summer rolls? It's all in the translation. Gỏi Cuốn is a Vietnamese word where some believe it is translated as spring or summer roll. It's up to you. However, the literally translation is "Mixed Salad Roll"
I have a running lists of recipes to try when I finish juice feasting and this is definitely one of them.
Thai Summer Salad
Serves 8
1 zucchini, peeled
1 teaspoon sea salt
2 cucumbers, julienned
2 carrots, julienned
2 Thai peppers, finely diced
1 small bunch Thai basil leaves
1 small bunch mint leaves
1 small bunch cilantro, leaves only
1 small bunch scallions, sliced on the diagonal
1 small head of Napa cabbage, shredded
1 small bunch Thai basil leaves
1 small bunch mint leaves
1 small bunch cilantro, leaves only
1 small bunch scallions, sliced on the diagonal
1 small head of Napa cabbage, shredded
Hot and Sweet Dressing 
2 garlic cloves, minced
½ teaspoon sea salt
1½ teaspoons dried red pepper flakes
¼ cup rice wine vinegar (or apple cider vinegar)
¼ cup agave nectar
½ cup olive oil
1 tablespoons sesame seeds
1 Use a spiralizer to make thin zucchini pasta. Sprinkle with sea salt and place the pasta on a paper towel. Set on the counter overnight. Or you can place in the dehydrator at 115 degrees for a few hours or so.
2 garlic cloves, minced
½ teaspoon sea salt
1½ teaspoons dried red pepper flakes
¼ cup rice wine vinegar (or apple cider vinegar)
¼ cup agave nectar
½ cup olive oil
1 tablespoons sesame seeds
1 Use a spiralizer to make thin zucchini pasta. Sprinkle with sea salt and place the pasta on a paper towel. Set on the counter overnight. Or you can place in the dehydrator at 115 degrees for a few hours or so.
2 Toss the cucumbers, carrots, peppers, basil, mint, cilantro, scallions and cabbage into a large bowl until mixed well. Add the zucchini pasta and gently combine.
3 To make dressing, combine ingredients in a jar. Give a quick shake before pouring the dressing onto the Thai salad just before serving.
Don't want to deal with zucchini pasta? No worries, try kelp noodles instead.
Don't want to deal with zucchini pasta? No worries, try kelp noodles instead.
