A delicious raw zucchini salad with daikon, corn, cashews and an avocado oil dressing. Vegan, gluten-free and a fun way to enjoy raw vegetables with little fuss in the kitchen.
I’m not a huge zucchini fan, but damn do I love zucchini noodles. They still taste the same as the normal chopped variety, and it’s probably all psychological, but I can eat 3-4 zucchini this way. We got beautiful golden zucchini at work, and I immediately knew that I had to make another raw zucchini noodle salad. I threw in regular green zucchini for color and also a bit of daikon. Everything in this salads makes for a super vitamin C powered meal, with necessary fiber and good ol’ potassium.
I’m also trying to make sure that we use up the majority of our produce and perishable items, because we’ll be on vacation next week! This is my first real vacation away from work in over two years, and I can’t even remember the last time Fred and I went somewhere together with the kids (maybe Thanksgiving?). I’m super excited, but also stressed out and a little bit nervous. I’ve never had to pack for an entire week away with two kids, and I don’t want to forget any of the essentials for the babes. I’m all about writing lists whenever I’m packing for trips, and it’ll be an extra long list this year!
Also, does anybody have any tips for stress-free traveling with young children? We’re a fairly easy-going family and my kids are pretty good about finding ways to entertain themselves without a lot of “stuff” (toys, gadgets, etc). Luna and Apollo are both really artistic and I’m leaning towards just bringing a ton of art supplies for the long car ride.
Raw Zucchini Salad & Avocado Oil
There are a couple of options to make the noodles for the raw zucchini salad, my favorites being a spiralizer or a julienne peeler. I own both of these, and they each have different things that I love. The spiralizer gives you those nice, “spiral” shaped noodles, and you can create different noodle sizes and shapes. It’s a little more involved and requires more parts to set up, but the spiralizer is a great option for anyone that is going to make noodles out of a variety of vegetables on a fairly consistent basis. The spiralizer is really compact and easy to maintain, plus there are storage compartments for the different blades.
The julienne peeler is a recent addition to our kitchen arsenal, and it’s definitely the most affordable option. It doesn’t create the spiral shape noodle, but it does make thin, evenly sized pieces very quickly. I was able to peel 3 large zucchini and a large daikon radish in only a couple of minutes, and with minimal clean up (just rinse the peeler!). Be careful,though, because this bad boy is SHARP. I was honestly shocked the first time that I used it, but that’s why it’s so great. I’ve used the julienne peeler with carrots, and it worked really well with the heartier vegetable.
To top this raw zucchini salad, I added a simple avocado oil/sesame oil “dressing”, black sesame seeds, raw corn, crumbled cashews and scallions. You can substitute the oils with your favorite salad dressing, a peanut sauce, or a vinaigrette and it will still taste great. I’m a huge fan of how versatile zucchini noodles are, and you can even warm these up and add a tomato sauce to make a zucchini pasta dish.