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- 2 medium zucchini - 1 red bell pepper - 1 cup shredded carrots - 1 cup purple cabbage - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, chopped - 1/4 cup crushed peanuts - 1 tablespoon sesame oil In this salad, zucchini makes the perfect base. You spiralize it into zoodles, which are fun and healthy. The red bell pepper adds a sweet crunch. Shredded carrots bring color and mild flavor. Purple cabbage gives a nice crunch and a pop of color. Fresh cilantro adds brightness and a hint of earthiness. The green onions lend a sharp bite, while crushed peanuts provide a satisfying crunch. Finally, sesame oil brings a rich, nutty flavor that ties it all together. - 1/4 cup peanut butter - 2 tablespoons soy sauce or tamari - 1 tablespoon honey or agave syrup - 1 tablespoon lime juice - 1 teaspoon sriracha - 1 clove garlic, minced - Water (to thin dressing) The dressing is the star of this salad. Peanut butter gives it creaminess and rich taste. Soy sauce or tamari adds umami. Honey or agave syrup balances the flavors with sweetness. Lime juice gives a tangy kick, while sriracha adds heat. Minced garlic adds depth. If the dressing is too thick, just add a little water until smooth. This dressing elevates the zoodles and veggies, making each bite delicious. {{ingredient_image_1}} To start, you will need to spiralize the zucchini. Use a spiralizer to turn the zucchini into zoodles. If you don’t have a spiralizer, a vegetable peeler works too. Just make thin ribbons. Once you have your zoodles, place them in a colander. Sprinkle a little salt on top. This helps draw out moisture. Let them sit for about 10 minutes. After that, rinse and pat dry to keep the zoodles crisp. Next, we make the dressing. Grab a medium bowl and add the peanut butter. Then, add the soy sauce, honey or agave syrup, lime juice, sriracha, and minced garlic. Whisk these ingredients together until smooth. If the dressing is thick, don’t worry! Add water, one teaspoon at a time, until it’s just right. The dressing should be creamy but pourable. Now it’s time to combine the salad. In a large bowl, add the spiralized zucchini, red bell pepper, shredded carrots, purple cabbage, cilantro, and green onions. Mix everything well. This step adds color and crunch to your salad. Pour the peanut dressing over the mixed veggies. Gently toss everything together. Make sure all the veggies get coated in the dressing. This adds flavor to every bite. To serve the salad, transfer it to a serving bowl or individual plates. Top with crushed peanuts for extra crunch and flavor. If you love heat, drizzle more sriracha on top before serving. This adds a fun kick! Enjoy your fresh and tasty dish! - Preventing excess moisture: After spiralizing the zucchini, place the zoodles in a colander. Sprinkle a little salt over them and let them sit for about 10 minutes. This draws out moisture and keeps your salad crisp. - Choosing the right zucchini: Look for firm, medium-sized zucchini. They should feel heavy for their size. Avoid large zucchini as they can be watery and seedy. - Adjusting sriracha for spice level: If you like it spicy, add more sriracha to the dressing. Start with one teaspoon and taste. You can always add more for heat! - Alternative sweeteners: If honey isn't your thing, try agave syrup or maple syrup. These options give a nice sweetness while keeping it vegan. - Adding herbs or spices: Fresh herbs like basil or mint can boost the flavor. A sprinkle of sesame seeds can also add a nice crunch. - Serving suggestions with protein: For a more filling meal, top your salad with grilled chicken, shrimp, or tofu. These proteins pair well with the spicy peanut dressing and add extra nutrition. Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor and crunch of your salad, making it more vibrant and enjoyable. Adjust the Spice Level: Feel free to modify the amount of sriracha in the dressing to suit your personal spice preference. Make Ahead: You can prepare the salad and dressing in advance. Just keep them separate until ready to serve to maintain freshness. Add Protein: For a more filling meal, consider adding grilled chicken, tofu, or chickpeas to the salad. {{image_2}} To make this salad vegan, swap honey for agave syrup. This keeps it sweet and plant-based. You can also add more plant-based proteins. Try chickpeas or edamame for a protein boost. These options add texture and flavor without any animal products. If you want to add protein, tofu, shrimp, or chicken work well. For tofu, press it for 15 minutes to remove extra moisture. Then, cube it and pan-fry until golden. For shrimp, sauté in a little oil until pink. Chicken can be grilled or roasted, then sliced. All these proteins bring their own taste and pair nicely with the salad. Seasonal vegetables can enhance this dish’s freshness. In spring, think about adding snap peas or radishes. In summer, try corn or cherry tomatoes. Adjust the dressing by adding fresh herbs like basil in the warmer months. This keeps the salad lively and exciting all year round. After making your Spicy Thai Peanut Zoodle Salad, store leftovers in an airtight container. This keeps your salad fresh and crunchy. Place it in the fridge within two hours to avoid spoilage. The salad stays tasty for up to three days. However, the zoodles may get soggy over time. To keep them crisp, consider storing the dressing separately. To make meal prep easy, you can prepare the zoodles and veggies ahead of time. Spiralize the zucchini, slice the bell pepper, and shred the carrots. Store them in the fridge in separate containers. When you're ready to eat, just mix everything together and add the dressing. For reheating, avoid microwaving the zoodles. Instead, enjoy the salad cold for a refreshing meal. You can freeze zoodles, but be aware they may lose their texture. To freeze, place zoodles in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. For the dressing, it's best to freeze it separately. This keeps the flavors fresh. When you're ready to use, thaw both in the fridge overnight, then mix them together for a quick meal. Zoodles are noodles made from zucchini. To make zoodles, I use a spiralizer. This tool turns zucchini into long, thin strands. If you don’t have one, a vegetable peeler works too. Just slice the zucchini into thin ribbons. Zoodles are a great low-carb option for pasta dishes. They soak up flavors well and add a nice crunch. Yes, you can choose other nut butters. Almond butter or cashew butter both work well. Each nut butter adds a unique flavor. Almond butter is milder, while cashew butter is creamy and rich. Keep in mind that the taste of the dressing will change slightly with each nut butter. To make this salad gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Always check labels on any sauces you use. Additionally, make sure all other ingredients are gluten-free. Fresh veggies and nuts typically are, but it’s good to double-check. This salad pairs well with many dishes. You can serve it as a main dish or a side. For a main, add grilled chicken or shrimp. For a side, try it with spring rolls or grilled veggies. Its fresh and crunchy taste complements many flavors. This blog explored a fresh and tasty Spicy Thai Peanut Zoodle Salad. We discussed the key ingredients like zucchini, bell pepper, and carrots. I shared step-by-step instructions to prepare zoodles and the spicy peanut dressing. Easy tips helped you perfect each component. Plus, I gave variations for vegan or protein-rich options and storage advice for meal prep. In closing, this dish is versatile, fun, and packed with flavor. Enjoy your zoodle journey!

Spicy Thai Peanut Zoodle Salad

A refreshing salad made with spiralized zucchini and a spicy peanut dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 medium zucchini, spiralized
  • 1 piece red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup purple cabbage, thinly sliced
  • 1 2 fresh cilantro, chopped
  • 1 4 green onions, chopped
  • 1 4 crushed peanuts (for garnish)
  • 1 tablespoon sesame oil
  • 1 4 peanut butter (creamy or crunchy)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (adjust to taste)
  • 1 clove garlic, minced
  • as needed water to thin dressing

Instructions
 

  • Prepare the Zoodles: Use a spiralizer to create zoodles from the zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons. Place the zoodles in a colander and sprinkle with a little salt; let sit for 10 minutes to draw out moisture.
  • Make the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, honey or agave syrup, lime juice, sriracha, and minced garlic until smooth. If the dressing is too thick, add water, one teaspoon at a time, until you reach your desired consistency.
  • Combine the Salad: In a large bowl, combine the spiralized zucchini, red bell pepper, shredded carrots, purple cabbage, cilantro, and green onions.
  • Dress the Salad: Pour the peanut dressing over the mixed veggies and gently toss to coat evenly.
  • Serve: Transfer the salad to a serving bowl or individual plates. Top with crushed peanuts for added crunch and flavor.
  • Optional Step: For extra spice, drizzle more sriracha on top before serving.

Notes

Enjoy as a refreshing lunch or side dish that packs a punch!
Keyword peanut dressing, salad, spicy, zoodles