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- 2 medium zucchinis - 1 cup shredded carrots - 1 red bell pepper - 1 cup purple cabbage - 1/4 cup green onions - 1/4 cup fresh cilantro - 1/2 cup unsalted roasted peanuts - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 clove garlic - 1 teaspoon ginger - Water for thinning Gathering fresh ingredients is key to making this Thai Peanut Zoodle Salad pop with flavor. Start with two medium zucchinis. You will spiralize them into noodles, also called zoodles. They add a fun texture and a healthy base. Next, grab a cup of shredded carrots. They bring sweetness and crunch to the dish. A red bell pepper adds a bright color and a crisp bite. You’ll want to slice it thinly for the best results. Purple cabbage gives the salad a stunning visual appeal. Use one cup, shredded, to add color and a slight crunch. Green onions are next. Chop about a quarter cup to bring a mild onion flavor. Fresh cilantro adds brightness; use a quarter cup, chopped. To finish the fresh ingredients, you need half a cup of unsalted roasted peanuts. They provide great crunch and flavor. Now, let’s talk about the peanut sauce. Start with a quarter cup of creamy peanut butter for that rich, nutty taste. Add two tablespoons of soy sauce for depth and saltiness. A tablespoon of maple syrup brings sweetness that balances the sauce. Next, mix in a tablespoon of rice vinegar. It adds a slight tang. One teaspoon of sesame oil contributes a nutty flavor. One clove of minced garlic and one teaspoon of grated ginger enhance the aroma and taste. Finally, have some water on hand to adjust the sauce’s thickness. With these ingredients, you'll create a fresh and colorful salad that bursts with flavor. To start, grab a bowl. In it, whisk together: - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 clove garlic, minced - 1 teaspoon grated ginger Make sure all the ingredients mix well. If the sauce feels too thick, add water. Do this one tablespoon at a time. Keep mixing until you reach your desired thickness. Now, take a large mixing bowl. Add the spiralized zucchini noodles, shredded carrots, sliced red bell pepper, shredded purple cabbage, chopped green onions, and cilantro. Gently pour the peanut sauce over the vegetable mix. Toss everything together well. You want to ensure every piece gets coated in that tasty sauce. Let the salad sit for about 5 to 10 minutes. This time allows all the flavors to meld together. Before serving, sprinkle the chopped peanuts on top. This adds a nice crunch and extra flavor. Enjoy your fresh and colorful Thai Peanut Zoodle Salad! To make the peanut sauce your own, try swapping ingredients. You can use almond butter instead of peanut butter. This switch adds a nice twist. You can also replace soy sauce with coconut aminos for a gluten-free version. Spice levels matter. If you want a kick, add chili paste or crushed red pepper. Just a little can make a big difference. Start small, taste, and adjust until it’s just right for you. For storing the salad, use airtight containers. Glass containers work best for keeping the zoodles fresh. If you use plastic, ensure it’s BPA-free. To keep zoodles crispy, store them separate from the sauce. This keeps them from getting soggy. Just mix them when you’re ready to eat. This zoodle salad pairs well with proteins. Grilled chicken or shrimp adds great flavor and texture. Tofu is a good option for a vegetarian meal, too. For side dishes, consider a light soup or spring rolls. These complement the salad nicely and make your meal complete. {{image_2}} You can make this dish even better by adding protein. Here are some great options: - Grilled chicken: Slice grilled chicken into strips and mix it in. It adds a hearty touch. - Shrimp options: Cook shrimp in a pan and toss them in. Their flavor pairs well with the sauce. - Tofu for a vegetarian option: Use firm tofu. Press it, cube it, and sauté for a tasty veggie twist. Feel free to mix in more veggies for crunch and color. Here are a few ideas: - Cucumber: Add thin cucumber slices for a refreshing bite. - Bell pepper variations: Use yellow or green bell peppers for extra flavor. They bring different tastes. - Leafy greens: Throw in spinach or kale for added nutrients. They boost the salad's health factor. You can switch things up by trying different sauces. Here are some fun alternatives: - Alternative nut butters: Use almond or cashew butter if you want a new flavor. Each nut gives its own taste. - Spicy or creamy dressing variations: Mix in chili paste for heat or yogurt for creaminess. Experiment to find your favorite mix! This Thai Peanut Zoodle Salad is both tasty and healthy. Each serving has about 280 calories. It packs in good nutrition with a nice mix of macronutrients: - Protein: 10 grams - Fat: 16 grams - Carbohydrates: 30 grams This balance gives you energy while keeping your meal light. Zoodles, or zucchini noodles, are low in calories and high in vitamins. They are a great source of vitamin C and potassium. Eating zoodles can help with digestion and weight management. Peanut butter is more than just tasty. It has healthy fats and protein. This helps keep you full longer. The fresh veggies in this salad add fiber and antioxidants. This mix supports overall health. If you need gluten-free meals, use tamari instead of soy sauce. This simple swap makes the salad safe for those with gluten issues. For a vegan version, ensure your maple syrup is pure. The rest of the ingredients are already vegan-friendly. Enjoy this salad knowing it fits many diets! You can use many other veggies for spiralizing. Here are some great choices: - Carrots: They add a nice crunch and sweetness. - Cucumbers: These provide a cool, refreshing taste. - Sweet potatoes: They give a hearty feel. - Butternut squash: This adds a sweet, nutty flavor. Experiment with these to find your favorite! To thicken your peanut sauce, follow these tips: - Add more peanut butter: This boosts the flavor and thickness. - Use less water: Start with less water when mixing. - Incorporate a thickener: Try cornstarch or arrowroot powder. Mix it with a bit of water before adding to the sauce. Adjust until you reach your desired thickness! Yes, you can prep this salad ahead of time! Here’s how: - Make the sauce early: Store it in the fridge for up to a week. - Prep the veggies: Chop and spiralize them, but keep zoodles separate. - Mix before serving: Combine everything just before eating for the best taste. This way, your salad stays fresh and crunchy! This post detailed how to make a fresh salad with zoodles and a tasty peanut sauce. You learned about key ingredients, step-by-step instructions, and tips for success. By adding proteins or other veggies, you can create your perfect dish. Remember, it's all about balance and flavor. Enjoy making this nutritious meal that fits your tastes and needs. Happy cooking!

Thai Peanut Zoodle Salad

Discover the vibrant flavors of this Thai Peanut Zoodle Salad, a refreshing and healthy dish that's perfect for any occasion! Made with spiralized zucchini noodles, colorful veggies, and a creamy peanut sauce, this salad is quick to prepare and packed with nutrients. Dive into the recipe to impress your family and friends with a delightful meal that's as nutritious as it is delicious. Click through for the full recipe and enjoy a burst of flavor! #ThaiPeanutZoodleSalad #HealthyEating #Zoodles #RecipeIdeas
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup purple cabbage, shredded

1/4 cup green onions, chopped

1/4 cup fresh cilantro, chopped

1/2 cup unsalted roasted peanuts, roughly chopped

Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon grated ginger

Water to thin (as needed)

Instructions
 

Start by preparing the peanut sauce. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. If the sauce is too thick, add water one tablespoon at a time until the desired consistency is reached. Set aside.

    In a large mixing bowl, combine the spiralized zucchini noodles, shredded carrots, sliced red bell pepper, shredded purple cabbage, chopped green onions, and cilantro.

      Pour the peanut sauce over the vegetable mixture and gently toss everything together until the zoodles and vegetables are thoroughly coated.

        Let the salad sit for about 5-10 minutes to allow the flavors to meld.

          Just before serving, sprinkle the chopped peanuts on top for added crunch.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4