Inspired by traditional green papaya salad, this Thaï zoodle salad is super fresh, yet spicy at the same time! It can be enjoyed as a light vegan lunch or as a side.
Zoodle Salad Inspired by Green Papaya Salad
I simply love papaya salad, but wanted to share with you an easier version to make at home. Papaya salad is a street food traditionally from Southeast Asia made with green papaya as the base. Here, we’re using zucchini noodles.
Thaï Zoodle Salad Ingredient List
- Zoodles – Zucchini noodles: you can easily find them at most grocery stores or you can prepare it yourself, see below.
- Tofu: use extra firm tofu to make this salad more filling.
- Cherry tomatoes & green beans: more veggies to add crunchiness.
- Peanuts: roasted & salted.
- Coriander: fresh herb, you can add fresh basil if you prefer.
Zoodle Salad Dressing
What makes this salad special? The mix between sweet and spicy! We’re using red chili peppers and maple syrup in our dressing, as well as lime juice, garlic, fish sauce and sesame oil.
How to Make Zoodles?
Zoodles are made out of zucchinis and they mimic pasta. The easy way to make Zoodles is with a spiralizer. Here are some great options on Amazon. You can also use a mandoline to finely slice the zucchinis and then cut them finely into a pasta shape.If you don’t have a spiralizer or mandoline, you can buy zucchini noodles at most grocery stores. They are often in the refrigerated section.
Tips to Perfect this Recipe
- Make sure you remove as much water as possible from the zoodles. To do so, place the zucchini noodles in a dish cloth and press firmly.
- For the dressing, start with 1 red chili first. Crush with a mortar & pestle to enhance flavours and add it to the other dressing ingredients.
- Pan dried the tofu with a paper towel before cutting into cubes.
Thaï Zoodle Salad (Papaya Salad Inspired)
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minutesInspired by traditional green papaya salad, this Thaï zoodle salad is super fresh, yet spicy at the same time! It can be enjoyed as a light vegan lunch or as a side.
Ingredients
- Salad
5-6 zucchinis, cut into zoodles*
15-20 cherry tomatoes, cut in half
15 green beans, cut into 1 inch length
350g of extra firm tofu, cut into cubes
2 tbsp of neutral oil (coconut oil or vegetable oil)
3 handfuls of fresh coriander leaves
6 tbsp of roughly chopped peanuts (roasted & salted)
- Dressing
1-2 red Thaï chili pepper(s), finely chopped & seeds removed
4 tbsp of maple syrup
Juice of 2 limes
2 garlic cloves, minced
2 tbsp of fish sauce
2 tbsp of sesame oil
Instructions
- Prepare the tofu. In a big non-stick pan, add neutral oil (coconut oil or vegetable oil). Cook tofu cubes 2-3 minutes each side.
- Cook the green beans. Place the green beans into a small bowl and cover with boiling water. Cover the bowl with a plate and let it sit for 10 minutes. If the green beans are not tender enough, repeat the process a second time until cooked.
- Prepare the dressing. Crush the Thaï chili pepper(s) with a mortar & pestle to enhance flavours and add it to the other dressing ingredients in a small bowl.
- Make sure you remove as much water as possible from the zoodles. To do so, place the zucchini noodles in a dish cloth and press firmly.
- In a big bowl, combine the zoodles, the cherry tomatoes, the cooked green beans, the cooked tofu, coriander leaves and peanuts.
- Add dressing to the salad and mix well. Serve into bowls and garnish with fresh coriander and/or peanuts.
Notes
- Use a spiralizer to make zoodles. You can also use a mandoline to finely slice the zucchinis and then cut them finely into a pasta shape. If you don’t have a spiralizer or mandoline, you can buy zucchini noodles at most grocery stores. They are often in the refrigerated section.
- Pan dried the tofu with a paper towel before cutting into cubes.
- If you have leftovers, I suggest keeping the salad in the fridge aside from dressing.
