Get an extra dose of veggies with this Thai Zucchini Noodle Salad. Inspired by the flavors of Thailand but with a spiralized twist, you will love serving up this recipe as a healthy side dish or salad starter.
Over my past couple of years in the blogging world, I’ve seen bloggers called a lot of things. And many times I agree. I think it’s worth questioning our authenticity, our expertise and well, if sharing bits and pieces of our lives on the internet is a good thing.
For the record, I think it is, though we should always be called out or questioned if for anything to just keep us on our toes. There’s no regulating board declaring what’s appropriate or inappropriate to share on the internet and there certainly isn’t anyone appointing those who are “expert enough” to be a part of it.
There’s no barrier to entry. This is a good thing. It’s given people who otherwise would never have been able to share their voice, a platform to shout it from the rooftops. This is why I love this space.
But as with anything that is free and open, people will say things, and do things that get put into the question. And recently that question was “if food bloggers are racist?” Read more here…
So the article caught me off guard and at first I felt a bit defensive, but mostly I felt like it was stupid. We have bigger fish to fry (literally) than worry about subtle hints of racism floating around the blogosphere.
And then I got mad. I guess I felt personally attacked? And then I realized that perhaps in some ways they are right.
Though I don’t think it is at all intentional, there is certainly some subconscious, if only, unaware racism in food blogging.
WOAH. I know. But as with anything in life, I’m all ears for anything that makes me think. Do I think food bloggers are racists? No. But I do think we all interpret food in different ways and especially so when it comes from countries not of our origin. And we make assumptions. Assumptions that are worth being called out. Albeit, appropriately and with the intention of educating, not embarrassing.
Have I been to Thailand? Not yet. Do I know all the appropriate and inappropriate subtleties of Thai food? Definitely not. But the nice thing about food is that it’s oftentimes a gateway to learn more.
While I don’t think the article was written with the intention of educating (unfortunately), but rather calling out or embarrassing, it did bring things to my attention that I otherwise would have glazed over.
It forced me to question if this Thai Zucchini Noodle Salad is offensive or just an interpretation (it’s an interpretation FYI) and whether or not I placed my chopsticks in the right direction.
So in addition to this salad, I was served up a big ole’ slice of humble pie. And who doesn’t want an extra serving of dessert???Print
Thai Zucchini Noodle Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- 3 large zucchinis, spiralized
- 1 red bell pepper, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup chopped cashews or peanuts
- salt and pepper, to taste
for the peanut sauce:
- 1/4 cup peanut butter
- 2 garlic cloves
- 1 inch knob ginger, peeled
- 1 tbsp rice wine vinegar
- 2 tbsp tamari
- juice, 1 lime
- Add the spiralized zucchinis, bell pepper, cilantro and nuts to a large bowl
- Add all sauce ingredients to a blender and blend until smooth.
- Top sauce onto salad until coated to desire.
- Add salt and pepper, to taste.
- Serve cold.
What do you think about the article? Do you think it’s accurate?
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