Thai Crunch Salad
If you’re still getting lots of zucchini and cucumbers in your garden, here’s a great Thai Crunch Salad to add to your repertoire of zucchini recipes. I shared it in my Standard-Examiner column. I served it this summer at a weekly tennis night and a family reunion, and people seemed to like it.
When a recall on tainted cucumbers was announced, I felt relieved not to have to worry, since mine come straight from my garden.
I think the peanut dressing really sets the salad apart, but if you mix it beforehand, the salad turns a dull muddy tan, which isn’t very appealing. So let people add their own just before eating it. If you’re not a fan of peanut dressing, try raspberry vinaigrette or ranch.
Not a lot of zucchini recipes show off the raw version. And many zucchini recipes focus more on camouflaging the zucchini. So this one is a little different — and healthy too.
Thai Crunch Salad
1 small zucchini, diced or julienned
1 medium cucumber, diced or julienned
1 16-ounce bag cole slaw mix
1 cup shredded or julienned carrots
1 bell pepper, chopped
1 1/2 cups shelled edamame, cooked and cooled
1/4 cup chopped cilantro
Toss all ingredients together. Makes about 10 2-cup servings. Drizzle 1 to 2 tablespoons of Peanut Sauce over each serving.
— Valerie Phillips
Peanut Sauce
1 cup pineapple juice
1/2 cup peanut butter (I used creamy)
2 tablespoons soy sauce
2 teaspoons garlic powder
1/2 teaspoon onion powder or 1 teaspoon chopped green onions
1 tablespoon finely chopped cilantro
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes (more if you want more heat)
1/2 teaspoon sesame oil, optional
1/4 teaspoon freshly ground pepper
Place all the ingredients together in a microwave-proof bowl. Microwave for 1 to 2 minutes, or until the peanut butter melts. Mix well with a whisk or fork until the peanut butter is well-blended.
Taste, and if needed, add more pepper flakes, peanut butter, sugar, or soy sauce to get the flavor you desire.
The sauce will thicken when it cools. Makes about 1 1/2 cups dressing to use with Thai Crunch Chopped Salad.
Options: If you don’t have red pepper flakes, you can mix in a little sriracha or hot sauce, or red pepper jelly, to taste.