Description
A refreshing and vibrant Thai Zucchini Noodle Salad that is both keto and vegan-friendly, perfect for a light meal or side dish.
Ingredients
Scale
2 medium zucchini cut into noodles using spiralizer*
3 carrots cut into noodles using spiralizer*
1 cup cabbage thinly sliced
¼ cup peanut butter smooth
3 Tbsp. soy sauce or Tamari gluten-free
2 Tbsp. lime juice
1 Tbsp. agave nectar or honey
1 tsp. Sriracha sauce
1–2 Tbsp. water as needed
¼ cup cilantro finely chopped
¼ cup peanuts coarsely chopped
Instructions
- Using a spiralizer, cut the zucchini and carrots into noodles and place them in a large mixing bowl.
- Add the sliced cabbage to the bowl with the zucchini and carrot noodles.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, agave nectar, Sriracha, and water until smooth. Adjust the consistency with additional water if necessary.
- Pour the dressing over the noodle salad and toss until well combined.
- Garnish with chopped cilantro and coarsely chopped peanuts before serving.
Notes
Feel free to customize the salad by adding other vegetables or toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Thai Zucchini Noodle Salad, Keto, Vegan, Low Carb, Healthy Salad