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, and everybody loves it.
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 Spiralizer Vegetable Slicer or spiralizer machine, spiralize to make zucchini "noodles." Next, chop other veggies into thin strips.
Add zucchini noodles, red cabbage, red bell pepper, edamame, carrots, and cilantro to a large mixing bowl.
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
- If you have a peanut allergy, then replace peanut butter with almond butter or cashew butter and toasted peanuts with toasted cashews.
- You can replace sesame oil with coconut oil or olive oil.
- Add the baked tofu, cooked chickpeas, and steamed broccoli for extra protein.
- You can add vegetables of your choice.
- You can also prepare peanut dressing in a blender or mini food processor.
More Zucchini Recipes
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Kachumber Salad
- Macaroni Salad
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
Thai Zucchini Salad with Peanut Dressing
Ingredients
Measuring cup used 1 cup = 250 ml
For Salad
- 2 large zucchini
- 1 cup red cabbage shredded
- ¾ cup carrot matchstick or grated
- 1 medium red bell pepper cut into strips
- 1 cup shelled edamame defrosted, rinsed and drained
- ¼ cup cilantro chopped
For Peanut Dressing
- ¼ cup creamy peanut butter
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 1 tablespoon soy sauce (tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 lime juiced
- 1 tablespoon toasted sesame oil
- 1 teaspoon brown sugar or maple syrup , optional
- 1 teaspoon sriracha
- salt to taste
- water water as needed
For Garnish
- 2-3 tablespoons toasted peanuts crushed
- cilantro
- lime wedges
Instructions
Make the dressing:
- Add the smooth peanut butter, minced ginger, and garlic, soy sauce, rice vinegar, sriracha, maple syrup, lime juice, sesame oil, and salt in 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 ends of the zucchini and using Spiralizer Vegetable Slicer or spiralizer machine, spiralize to make zucchini "noodles". Chop 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 peanuts, fresh cilantro, and lime wedges.
Notes
Variations & Tips
- If you have a peanut allergy then replace peanut butter with almond butter or cashew butter and toasted peanuts with toasted cashews.
- You can replace sesame oil with coconut oil or olive oil.
- Add the baked tofu, cooked chickpeas, steamed broccoli for extra protein.
- You can add vegetables of your choice.
- You can also prepare peanut dressing in a blender or mini food processor.
Nutrition
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