Go Back
- 3 medium zucchinis, spiralized into noodles - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 cup red cabbage, shredded - 1 cup snap peas, trimmed and halved - ½ cup fresh cilantro, chopped - ¼ cup green onions, chopped - ½ cup unsalted roasted peanuts, crushed for garnish - ¼ cup natural peanut butter - 2 tablespoons soy sauce or tamari - 1 tablespoon coconut sugar or honey - 2 tablespoons fresh lime juice - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon fresh ginger, grated - 1 clove garlic, minced - Water, as needed to adjust consistency The zoodles are the star here. They add a fresh crunch and make the salad light. Zucchinis are low in calories and full of water, perfect for summer. The carrots bring a nice sweetness that pairs well with the dressing. Red bell pepper adds color and crunch. It provides vitamin C and antioxidants. Red cabbage gives the salad a lovely purple hue and adds fiber. Snap peas are sweet and crisp, giving extra texture. Fresh cilantro and green onions add a burst of flavor that brightens the whole dish. The peanut dressing is creamy and rich. Natural peanut butter gives it a lovely taste without added sugars. Soy sauce or tamari adds umami and saltiness. Coconut sugar or honey balances the flavors with sweetness. Fresh lime juice and rice vinegar add tartness that cuts through the creaminess. Ginger and garlic bring warmth and depth. If the dressing is too thick, just add a little water. This dressing makes every bite of the salad pop! {{ingredient_image_2}} - In a medium bowl, combine the following ingredients: - ¼ cup natural peanut butter - 2 tablespoons soy sauce (or tamari) - 1 tablespoon coconut sugar (or honey) - 2 tablespoons fresh lime juice - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon fresh ginger (grated) - 1 clove garlic (minced) - Whisk these together until the mixture is smooth. - If the dressing seems thick, add water one tablespoon at a time. Adjust until it is creamy yet pourable. - Use a spiralizer to turn 3 medium zucchinis into zoodles. - If you don’t have a spiralizer, a vegetable peeler works too. Just peel long strips from the zucchini to create thin noodles. - In a large mixing bowl, add the zoodles, shredded carrots, sliced red bell pepper, shredded red cabbage, halved snap peas, chopped cilantro, and green onions. - Mix gently to ensure all ingredients are evenly distributed. - Drizzle the prepared peanut dressing over the salad mixture. - Toss everything with tongs or two forks to coat all the veggies well with the dressing. - Let the salad sit at room temperature for about 5 minutes. - This helps all the flavors blend together beautifully. - Spoon the vibrant salad into individual serving bowls. - Top with a generous sprinkle of crushed peanuts for that perfect crunch. To make the peanut dressing just right, start with thick peanut butter. If it feels thick, add water. Use one tablespoon at a time. Whisk until smooth and creamy. For flavor, balance sweet and salty. Add more lime juice for tang. If you like spice, a pinch of chili flakes works well. Try mixing in a splash of coconut milk for extra creaminess. When spiralizing zucchinis, make sure they are firm and fresh. Cut off both ends first. Place the zucchini in the spiralizer and turn slowly. This creates long, noodle-like zoodles. If you don’t have a spiralizer, use a vegetable peeler. Peel the zucchini into long strips for a different look. You can also use other veggies for zoodles. Carrots, cucumbers, or sweet potatoes are great options. Each adds its own flavor and texture. For a beautiful salad, layer the ingredients instead of mixing them. Start with zoodles, then add colorful veggies on top. This creates a stunning visual. Consider adding a lime wedge on the side. It adds color and extra flavor. You can also sprinkle sesame seeds or extra crushed peanuts on top. These garnishes add crunch and style. Pro Tips Adjusting Dressing Consistency: If your peanut dressing is too thick, add water gradually until it reaches your desired consistency. This will help it coat the zoodles evenly without being overwhelming. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor and texture. Fresh cilantro and crispy snap peas elevate the dish significantly. Marination Time: Letting the salad marinate for about 5 minutes allows the flavors to meld together beautifully, enhancing the overall taste. Presentation Techniques: For a visually appealing presentation, layer the salad ingredients in bowls rather than mixing them all together. This creates a stunning display of colors. {{image_4}} You can easily add protein to your Thai Peanut Zoodle Salad. Grilled chicken is a great choice. Just slice it thin and toss it in. Tofu is another excellent option. Choose firm tofu, cube it, and pan-fry until golden. If you prefer seafood, shrimp works well too. Cook them until they turn pink and tender. For a plant-based option, try chickpeas. They add protein and a nice texture. Just rinse and drain canned chickpeas before mixing them in. This salad can be fully vegetarian or vegan. Ensure all ingredients are plant-based. For the dressing, use tamari instead of soy sauce for a gluten-free option. You can swap honey for coconut sugar to keep it vegan. If you want to change the base, use almond or sunflower seed butter instead of peanut butter. This keeps the flavor tasty while catering to nut allergies. Get creative with your veggies! You can add cucumbers for a refreshing crunch. Slice them thinly to match the zoodles. Broccoli is also a great choice. Lightly steam it and chop it into bite-sized pieces. Seasonal variations keep it fresh all year. In summer, add cherry tomatoes for sweetness. In fall, try shredded Brussels sprouts for a hearty flavor. Don’t shy away from mixing different vegetables to find your favorite combo! To store leftovers, place the salad in an airtight container. Keep it in the fridge. This helps keep it fresh for up to three days. For best results, store the salad and dressing separately. This way, the zoodles stay crisp. Use glass or BPA-free plastic containers. They work well and are easy to clean. Freezing zoodles is a good option, but note that they can get mushy. To freeze, place zoodles in a single layer on a baking sheet. Freeze them for about one hour. After that, transfer to a freezer bag. For the dressing, store it in a sealed container. You can freeze it for up to three months. When ready to use, thaw the dressing overnight in the fridge. To refresh zoodles after storage, quickly rinse them under cold water. This helps revive their texture. You can also warm them in a pan for a minute. If the salad seems bland, add a splash of lime juice or extra dressing. This boosts the flavors and makes it taste fresh. Enjoy your salad just as vibrant as when you first made it! You can still make zoodles without a spiralizer! Use a vegetable peeler to create long, thin strips. Simply run the peeler along the zucchini. This gives you a similar noodle-like shape. You can also use a box grater. Just grate the zucchini lengthwise for flat strands. Both methods work well and taste great in the salad. Yes, you can make this salad ahead of time! Prepare the zoodles and chop the veggies a day before. Store them in an airtight container in the fridge. Keep the dressing separate until you’re ready to serve. This helps keep the veggies fresh and crunchy. Mix in the dressing just before eating for the best flavor. If you have nut allergies, there are great options. You can use sunflower seed butter as a nut-free choice. Another option is tahini, which is made from sesame seeds. Both alternatives will still give you a creamy texture. You can also skip the nut butter and use a simple vinaigrette instead. Yes, Thai Peanut Zoodle Salad is very healthy! It’s packed with fresh veggies and has plenty of nutrients. Zucchini is low in calories and high in water content. Carrots add fiber and vitamins. The peanuts give healthy fats and protein. Overall, this salad offers a balanced meal full of flavor and nutrition. This Thai Peanut Zoodle Salad offers a fresh mix of vibrant veggies and a creamy dressing. You learned how to spiralize zucchinis, mix salad ingredients, and make a tasty peanut dressing. Remember, you can customize with proteins or other veggies to suit your taste. Store leftovers properly to keep them fresh. Enjoy making this healthy and colorful dish that nourishes both body and soul!

Thai Peanut Zoodle Salad

A refreshing salad made with spiralized zucchini noodles and a creamy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 3 medium zucchinis, spiralized into noodles
  • 1 cup shredded carrots
  • 1 whole red bell pepper, thinly sliced into strips
  • 1 cup red cabbage, finely shredded
  • 1 cup snap peas, trimmed and halved
  • 0.5 cup fresh cilantro, roughly chopped
  • 0.25 cup green onions, finely chopped
  • 0.5 cup unsalted roasted peanuts, crushed (for garnish)
  • 0.25 cup natural peanut butter
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon coconut sugar or honey
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • None as needed water, to adjust consistency

Instructions
 

  • Prepare the Peanut Dressing: In a medium mixing bowl, combine the natural peanut butter, soy sauce, coconut sugar, lime juice, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk thoroughly until the mixture is smooth and well blended. If you find the dressing too thick, gradually add water, one tablespoon at a time, until you reach a creamy but pourable consistency. Set the dressing aside for later use.
  • Make the Zoodles: Using a spiralizer, transform the zucchinis into long, noodle-like shapes (zoodles). If you don't have a spiralizer, a vegetable peeler can be used to create thin, long strips of zucchini.
  • Mix the Salad Ingredients: In a large mixing bowl, add the prepared zoodles, shredded carrots, thin strips of red bell pepper, shredded red cabbage, halved snap peas, chopped cilantro, and green onions.
  • Combine with Dressing: Drizzle the peanut dressing over the zoodle mixture. Using tongs or two forks, gently toss all the ingredients together until everything is nicely coated with the dressing.
  • Allow to Marinate: Let the salad sit for about 5 minutes at room temperature. This resting period allows the flavors to meld beautifully together.
  • Serve: Spoon the vibrant salad into individual serving bowls. Finish with a generous sprinkle of crushed peanuts on top for an added crunch and garnish.

Notes

For a more colorful display, layer the ingredients in bowls and serve with a lime wedge.
Keyword healthy, peanut dressing, salad, zoodles