I’ve been secretly (and by secretly, I mean, I just haven’t been sharing my trials on social media) trying to make the perfect zucchini noodle thai salad.
I wanted a creamy almond sauce that wasn’t too sweet or too tangy. I wanted a good balance of crunch and of course, a lot of fluffy texture. I wanted something filling, that wouldn’t leave me feeling hungry 25 minutes later. I wanted a colorful bowl of noodles, packed with vegan protein.
You’re going to freak – this salad is ideal for your work week lunch: it saves well, it’s flavorful, it’s filling and it’s absolutely delicious.
Now you can watch a cooking video of this recipe: