Zucchini “Noodles” with Sesame-Peanut Sauce Featured

Authors: Fatfree Vegan Blog

by Susan Voisin on April 19, 2013

Zucchini “Noodles” with Sesame-Peanut Sauce

It’s been a week full of tragedy and fear. My heart aches for the families of everyone hurt or killed in Boston and Texas, and my reaction to everything that’s happened (and continues to happen) is to plant myself in front of the news in search of the answers to “What?” and “Why?” It’s not a healthy response in a number of ways. Seeing the number of mistakes that the media has made, I’m becoming convinced that it’s probably better to check the news only once a day to avoid all the speculation and outright errors. And on a personal level, being holed up in front of a TV or computer screen has made me more sedentary than usual and less inclined to pry myself away and create a new recipe.

So it was lunchtime yesterday before I was finally able to drag myself off the couch and back into what I call “The Voisin Test-Kitchen.” I wanted something fresh and cold and under 200 calories, so I came up with this pasta salad that doesn’t use pasta.

Spiralized Zucchini

When it comes to low-calorie pasta alternatives, I’ve come to rely on two options: packaged shirataki noodles (made from a type of yam) and strands of raw zucchini made with a spiralizer. Of the two, I prefer the zucchini because it’s cheap, it’s unprocessed, it tastes better, and it has a less “gummy worm” texture. If you don’t have a spiralizer, you can get a similar effect by using a mandolin to shred the zukes or you can make “ribbons” using an ordinary vegetable peeler.

Though it has only 116 calories, this salad is higher in fat than most of my others because of the peanut butter and sesame oil. I’ve used the very minimum I could while still maintaining the delicious flavor of spicy Asian peanut sauces. If you’re watching your daily fat intake, you might want to eat it on a day when you’re not consuming other sources of fat. But if you’re looking for something light yet flavorful, do give it a try.

Zucchini “Noodles” with Sesame-Peanut Sauce  



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