Thai Zucchini Salad with Peanut Dressing

5 from 1 vote

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

Course Salad

Cuisine Thai

Keyword Thai Peanut Zucchini Noodles

Diet Gluten-Free, Vegan

Method No-Cook

Prep Time 20

Total Time 20

Servings

Calories 269kcal

Author Bhavana Patil

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.