Go Back
To make this salad, you need fresh and vibrant ingredients. Here’s what to gather: - 2 medium zucchinis, spiralized into noodles (zoodles) - 1 cup shredded carrots - 1 bell pepper (red or yellow), thinly sliced - 1 cup cabbage, finely shredded (green or red) - 1/2 cup fresh cilantro leaves, chopped - 1/4 cup green onions, sliced - 1/4 cup roasted peanuts, roughly chopped These ingredients create a colorful and crunchy base. The dressing is the heart of this salad. You will need: - 1/4 cup natural peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons lime juice - 1 tablespoon maple syrup - 1 teaspoon sesame oil - 1 teaspoon fresh grated ginger - 1 clove garlic, minced - Water to thin the dressing as needed This dressing adds a creamy and tangy flavor. You can boost the salad's taste with these optional items: - Sliced radishes for a bit of spice - Avocado for creaminess - Chopped bell peppers for added crunch - Sesame seeds for a nutty touch - Extra cilantro for fresh herbal notes These options let you tailor the salad to your taste. To start, take two medium zucchinis. Use a spiralizer to turn them into zoodles. This tool helps create long, noodle-like strands. Place the zoodles in a large bowl. Gently pat them dry with paper towels to remove extra water. This step keeps the salad from getting soggy. Next, add fresh veggies to the zoodles. Toss in one cup of shredded carrots. Then, take one bell pepper, either red or yellow, and slice it thinly. Add this to the bowl. Lastly, include one cup of finely shredded cabbage. Toss everything together until the colors mix well and the veggies are evenly combined. Now for the tasty peanut dressing. In a small bowl, add 1/4 cup of natural peanut butter. Then pour in two tablespoons of soy sauce or tamari for a gluten-free option. Next, squeeze in two tablespoons of fresh lime juice. Add one tablespoon of maple syrup for sweetness. Include one teaspoon of sesame oil, one teaspoon of fresh grated ginger, and one minced garlic clove. Whisk everything together until smooth. If the dressing is thick, add water a tablespoon at a time until you like the consistency. Pour the peanut dressing over the zoodle and vegetable mix. Toss everything well. You want all the ingredients coated with the creamy dressing. Then, gently fold in 1/2 cup of chopped cilantro and 1/4 cup of sliced green onions. Save some for the garnish. Finally, divide the salad into serving bowls. Top with extra chopped peanuts and remaining herbs for a beautiful presentation. Enjoy your fresh and flavorful Thai Peanut Zoodle Salad! To get the best zoodles, start with firm zucchinis. Wash them well and trim off the ends. Use a spiralizer for long, thin noodles. If you don’t have one, a julienne peeler works too. Once you spiralize, place the zoodles in a large bowl. Pat them dry with paper towels. This step helps remove extra water, so your salad won’t be soggy. When dressing your salad, keep it light. Pour the peanut dressing over the zoodles and veggies. Toss gently to coat each piece. Make sure every bite is flavorful. If the dressing is too thick, add a little water. This will help it blend well with the salad. You want a nice, even coating that does not drown the veggies. For a tasty finish, serve the salad right away. This keeps the zoodles crisp. Top with chopped peanuts and fresh herbs for crunch. A sprinkle of lime juice adds a bright touch. If you like heat, add sliced chili or red pepper flakes. Enjoy this salad cold or at room temperature for the best flavor. {{image_2}} You can add protein to your Thai Peanut Zoodle Salad for extra flavor and nutrition. Grilled chicken works great. Just slice it thin and toss it in. If you're looking for a vegan option, try tofu. Press it to remove water, then cube and sauté it until golden. Both options blend well with the peanut dressing and add a nice texture. The peanut dressing is already mostly vegan, but you can make a few tweaks. Replace maple syrup with agave nectar if you want a sweeter taste. For a nut-free dressing, use sunflower seed butter instead of peanut butter. These swaps keep the great flavor while catering to different diets. You can switch up the vegetables based on what’s in season. In spring, add fresh peas or snap peas for a sweet crunch. In the fall, try diced butternut squash or roasted sweet potatoes for warmth. Mixing in seasonal veggies adds variety and keeps your salad fresh and exciting. To keep your Thai Peanut Zoodle Salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors strong. Avoid mixing the salad with the dressing until you are ready to eat. This keeps your zoodles from getting soggy. If you have leftover dressing, store it in a separate container in the fridge. It’s best to eat the salad within three days for the best taste. Zoodles can lose their crunch if stored improperly. To keep them fresh, pat the spiralized zucchinis dry with paper towels. This helps reduce moisture. Store them in a container lined with a paper towel to absorb extra water. Keep the container in the fridge. Use your zoodles within two days for the best texture and flavor. Peanut dressing can last up to a week in the fridge when stored well. Just keep it in an airtight container. If you notice any changes in smell or color, it’s best to throw it out. You can also freeze the dressing for longer storage. Just thaw it in the fridge before using. Yes, you can prepare this salad ahead of time. However, the zoodles can get soggy if they sit too long. To keep the salad fresh, store the zoodles and dressing separately. Mix them together right before you eat. This way, you keep the crunch and flavor. If you don't have zucchini, try using carrots, cucumbers, or spaghetti squash. These options add a nice crunch too. You can even use store-bought vegetable noodles. Each choice brings a unique taste and texture to your salad. Yes, the recipe can be gluten-free. Use tamari instead of soy sauce for the dressing. All other ingredients in this salad are naturally gluten-free. This makes it a great choice for those with gluten sensitivities. Enjoy this fresh meal without worry! This blog covered how to make a tasty Thai peanut zoodle salad. We explored the fresh ingredients, the easy steps to prepare it, and tips for the best flavor. You can customize the salad with protein, seasonal veggies, and even make a vegan dressing. Remember to store leftovers properly to keep them fresh. By following these steps, you can enjoy a healthy dish that's quick to make. Try this salad for a meal that’s both fun and delicious. Your taste buds will thank you!

Thai Peanut Zoodle Salad

Enjoy a refreshing Thai Peanut Zoodle Salad that's both healthy and delicious! This vibrant salad features spiralized zucchini noodles, crunchy vegetables, and a creamy peanut dressing that ties it all together. Perfect for a quick lunch or a light dinner, it's ready in just 15 minutes. Dive into this easy recipe, and enhance your meals with fresh flavors. Click to explore the full recipe and impress your taste buds!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 cup shredded carrots

1 bell pepper (red or yellow), thinly sliced

1 cup cabbage, finely shredded (green or red)

1/2 cup fresh cilantro leaves, chopped

1/4 cup green onions, sliced

1/4 cup roasted peanuts, roughly chopped

For the Peanut Dressing:

1/4 cup natural peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons lime juice

1 tablespoon maple syrup

1 teaspoon sesame oil

1 teaspoon fresh grated ginger

1 clove garlic, minced

Water to thin the dressing as needed

Instructions
 

Prepare the Zoodles: Using a spiralizer, spiralize the zucchinis to create zoodles. Place them in a large bowl and gently pat dry with paper towels to remove excess water.

    Combine Vegetables: Add the shredded carrots, sliced bell pepper, and shredded cabbage to the bowl with the zoodles. Toss the vegetables together until evenly mixed.

      Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Add water a tablespoon at a time until you reach your desired dressing consistency.

        Dress the Salad: Pour the peanut dressing over the zoodle and vegetable mixture. Toss everything together until all the ingredients are well-coated with the dressing.

          Final Touches: Gently fold in the chopped cilantro and green onions, reserving some for garnish.

            Serve: Divide the salad into serving bowls and sprinkle with chopped peanuts and remaining herbs for garnish.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4