Spicy Spiral Salad with Thai Almond Sauce

You know the feeling when you make a recipe and think “wow, that was easy” followed almost immediately by “I’m fuc#*ing good at cooking”. That’s what this recipe is for me, a simple execution of ingredients that hits all the right flavor notes with none of the hard work.

My Spicy Spiral Salad with Thai Almond Sauce is the perfect work lunch, weeknight dinner or party salad. It looks impressive (come on, veggie noodles are just plain fancy) and is approachable to eat. Even my fiance likes it and he doesn’t like eating “all this weird healthy shit”.


Spicy Spiral Salad with Thai Almond Sauce

Serves 4 as a side dish

For the sauce

½ cup roasted almond butter

1 tsp grated ginger

¼ cup cilantro, roughly chopped

2 tbsp lime juice (2 limes)

2 cloves of garlic, roughly chopped

1 tbsp tamari

½ thai hot pepper, seeds removed

¼ cup of coconut milk or water

TIP: Double or triple the recipe for the sauce so you can save some in the fridge for later. It works well as a dip or as a dressing for just about anything.

 

For the salad

3 zucchinis, spiralized (spiralizing tip: try to get ones that are straight and not curved)

1 large carrot, spiralized

½ of a fresh pineapple, core removed and diced into 1” cubes

¼ cup fresh cilantro, roughly chopped

¼ cup fresh mint, roughly chopped

1 tbsp finely sliced green onion

2 tbsp slivered almonds

Hot sauce, to garnish


In a high powered blender or food processor, combine all ingredients for the sauce and blend until a smooth consistency is reached. While the coconut milk adds a rich creamy flavor to the sauce it can be annoying to just use part of a can in a recipe. Water will do the trick as a replacement.

In a large bowl, combine the spiralized zucchini and carrot, pineapple, cilantro, mint and green onion. Add the sauce to the bowl and toss until evenly coated.

Top the salad with a sprinkling of slivered almonds, and a drizzle of your favorite hot sauce.

Make it a meal -- To take this salad to the next level, crack two eggs into a large skillet on medium-high heat and then add the salad on top of it. Quickly saute the works until the eggs are scrambled and the noodles are warm. Then, you can top everything with your protein of choice; chicken skewers or crispy tofu are great options.

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