Thai Peanut Zucchini Noodles

Zucchini Noodles Salad with Creamy Thai Peanut Dressing is colorful, crunchy, healthy, and unbelievably tasty. Vegan and Gluten-free.

I love salads, and recently, I have been trying out new healthy and tasty recipes. I generally make Thai Peanut Noodles in the Instant Pot, which everybody loves.

So today, I am sharing a new variation of Thai Peanut Noodles by replacing regular noodles with zucchini noodles (zoodles). Also, try Zucchini Noodles with Avocado Sauce from my blog.

Ingredients

• Vegetables: I have used the spiralizer to make zucchini noodles.  I have shredded red/purple cabbage, diced carrots into julienne, and cut the red bell peppers into thin strips. Used frozen shelled edamame which is then de-frosted and rinsed.
• Fresh Cilantro - Fresh herbs like Cilantro adds a freshness to this salad. Don't skip it.
• Peanut dressing: This homemade Thai peanut salad dressing can be made in advance and enjoyed for 4-5 days when refrigerated. It is prepared with creamy peanut butter, ginger, garlic, soy sauce, rice vinegar, sriracha, maple syrup (or brown sugar), lime juice, sesame oil, and salt.
• Roasted peanuts: I have used store-bought roasted salted peanuts, or you can roast raw peanuts at home.

How to Make Thai Peanut Zucchini Noodles

Make the dressing:

Add the smooth peanut butter, minced ginger, garlic, soy sauce, rice vinegar, sriracha, maple syrup, lime juice, sesame oil, and salt to a jar.

Stir well with a whisker until well blended, and keep aside. For a thinner dressing, add water as required until you get the desired consistency.

For the Salad:

Firstly, trim the zucchini's ends and use a Spiralizer Vegetable Slicer or spiralizer machine to spiralize it to make zucchini "noodles." Next, chop the other veggies into thin strips.

In a large mixing bowl, add zucchini noodles, red cabbage, red bell pepper, edamame, carrots, and cilantro.

Pour the peanut dressing over the salad and toss to combine. 

Garnish with toasted crushed peanuts, fresh cilantro, and lime wedges.

Serving Suggestions

Thai Peanut Zucchini salad can generally be eaten on its own since they are filling and flavorful. But they also taste great with Soups on the side.

Variations & Tips

1. If you have a peanut allergy, replace peanut butter with almond or cashew butter and toasted peanuts with toasted cashews.
2. You can replace sesame oil with coconut oil or olive oil.
3. Add the baked/sauteed tofu, cooked chickpeas, and steamed broccoli for extra protein.
4. You can add vegetables of your choice.
5. You can also prepare peanut dressing in a blender or mini food processor.

More Zucchini Recipes

• Zucchini Soup
• Zucchini Curry
• Indian Zucchini Raita
• Zucchini Dal
• Zucchini Carrot Paratha

More Salad Recipes

• Chickpea Salad with Yogurt dressing
• Boiled Peanut Salad
• Kachumber Salad
• Avocado Cucumber Tomato Salad
• Chickpea Cucumber Salad

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.