
How To Make Thai Zucchini Noodle Salad
Savor a mix of nutty, tangy, and sweet flavors in this Thai zucchini noodle salad, made with veggies, zucchini pasta, chicken, and a creamy peanut dressing.
Serves:
Ingredients
- 3large zucchinis
- 1cupred cabbage,shredded
- 15sugar snap peas,trimmed and strings removed
- ¾cupcarrots,matchstick or grated
- 1red bell pepper,thinly sliced
- 1cupedamame,shelled, defrosted, rinsed and drained
- 1cupchicken,cubed, grilled or rotisserie work, optional
- ½cupfresh cilantro,chopped
- ¼cupfresh Thai basil,chopped, optional
- peanuts,chopped, for serving
- lime wedges,for serving
For Dressing:
- 1cuppeanut butter,smooth and creamy
- 3tbspsesame oil,toasted
- 2tbspapple cider vinegar
- lime juice,from 1 lime
- 2tbsphoney,or coconut sugar
- 1tbsplow sodium soy sauce,or tamari for gluten free
- 1clovegarlic,grated or finely minced
- 1tspfresh ginger,grated
- chili garlic sauce,or sriracha, to taste
- 3tbsphot water,to thin out, or more as needed
Instructions
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Use a spiralizer, vegetable peeler or mandoline to make the zucchini noodles.
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Add the zucchini to a large bowl along with the cabbage, snap peas, carrots, bell pepper, edamame, chicken and ½ of the cilantro and basil.
Dressing:
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Whisk the dressing ingredients together until thoroughly combined.
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Pour dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired. Enjoy!
Nutrition
- Calories: 927.11kcal
- Fat: 68.03g
- Saturated Fat: 13.14g
- Trans Fat: 0.11g
- Monounsaturated Fat: 30.68g
- Polyunsaturated Fat: 18.38g
- Carbohydrates: 54.77g
- Fiber: 12.61g
- Sugar: 34.75g
- Protein: 38.02g
- Cholesterol: 35.00mg
- Sodium: 280.49mg
- Calcium: 169.46mg
- Potassium: 1954.39mg
- Iron: 5.12mg
- Vitamin A: 408.61µg
- Vitamin C: 145.88mg
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