Thai Zucchini Noodle Salad Recipe

Thai Zucchini Noodle Salad Recipe

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.

Preparation: 20 minutes
Total: 20 minutes



  • 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


  1. Use a spiralizer, vegetable peeler or mandoline to make the zucchini noodles.

  2. 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.


  1. Whisk the dressing ingredients together until thoroughly combined.

  2. Pour dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired. Enjoy!


  • 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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