salads sides vegan vegetarian

Thai Zucchini Noodle Salad

March 28, 2017

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.

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

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.Now I’ll admit I was surprised to see this article go viral. I’ve seen my fair share of questionable blogger moments, but never had it occured to me that food bloggers might actually be racist.

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.

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.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

Ingredients

  • 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

Instructions

  1. Add the spiralized zucchinis, bell pepper, cilantro and nuts to a large bowl
  2. Add all sauce ingredients to a blender and blend until smooth.
  3. Top sauce onto salad until coated to desire.
  4. Add salt and pepper, to taste.
  5. Serve cold.

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.

What do you think about the article? Do you think it’s accurate?

JOIN THE THM NEWSLETTER

Join 8000+ members of the THM Community to get access to exclusive recipes, healthy lifestyle tips and behind-the-scenes news from our team!

Powered by ConvertKit
  • Reply
    Carrie this fit chick
    March 28, 2017 at 9:45 am

    I just had zoodles last night! I usually have them at least once a week. Peanut sauce is a great idea- I’ve actually never made my own, but I eat peanut butter every single day, so I should probably try making my own. I certainly have a huge supply!
    Carrie this fit chick recently posted…Scenes from My Life Outside of Fitness

  • Reply
    Caitlin
    March 28, 2017 at 11:53 am

    Haters are going to hate, but this recipe looks amazing!! The flavors look delicious and I love zoodles!!
    Caitlin recently posted…Crested Butte

  • Reply
    Chenoa
    April 6, 2017 at 9:57 am

    Wow! I love that you’re critically thinking about your food and how you present for an increasingly diverse audience. I don’t think we need to be experts to blog, or that we need to have traveled to the countries of origins of the food we make, but stepping back to assess our positions is awesome. Good for you, and thanks for bringing this to my attention as well. (Plus, this recipe looks delicious!)

  • Reply
    A
    April 7, 2017 at 7:51 pm

    I can’t wait to try this! The flavors look amazing. I love anything Thai inspired.

  • Reply
    Cassie Tran
    July 1, 2017 at 10:50 pm

    Wow, the article really highlights an interesting aspect of food blogging that I never even recognized from years of my blogging experience. I never knew that racism could possibly be such a sensitive topic with food–I could imagine it was there, but not so prominently! That’s why I try to. E safe and not put too many ethnic headlines in my recipes. On the other hand, this zucchini noodle salad looks splendidly fresh and lovely! I’m sure that it has some authentic Thai flavors!
    Cassie Tran recently posted…New YouTube Video: What I Ate on My First Cheat Day (vegan)

Leave a Reply

CommentLuv badge

Join 5000+ members of the THM Community and get my free 10 Day Guide to Busting Your Stress.

FOLLOW THE HEALTHY MAVEN ON INSTAGRAM!