Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, you won’t miss the noodles at all.
Spiralize a medium zucchini. I love using my spiralizer!
Add a colorful mix of vegetables. So pretty!
Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.
Thai Zoodle Salad
makes 8 servings
2 cup spiralized zucchini (about 1 medium zucchini)
1 cup shredded carrots (or spiralized)
1 cup shredded green cabbage
1 cup shredded red cabbage
1 cup spiralized English cucumber
1/4 cup sliced scallions
1/4 cup chopped fresh cilantro
3 tablespoons creamy peanut butter
2 tablespoons freshly squeezed lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1 tablespoon minced garlic (or garlic paste)
1 tablespoon minced ginger (or ginger paste)
Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.
In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.
Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.
The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.
Serve with a drizzle of Sriracha if you like some heat.