Asian Zucchini Noodle Salad with Thai Peanut Dressing Recipe

Recipe By Slurrp

This Asian Zucchini Noodle Salad is a refreshing and healthy dish that is packed with flavor. The zucchini noodles are tossed with a tangy Thai peanut dressing, which adds a deliciously creamy and slightly spicy element to the dish. Topped with crunchy peanuts, fresh herbs, and colorful vegetables, this salad is a perfect light meal or side dish for any occasion.

4.1
22 Rating -
Rate
Non Vegdiet
18minstotal
18minsPrep
18m.total
18m.Prep
Asian Zucchini Noodle Salad with Thai Peanut Dressing
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Ingredients for Asian Zucchini Noodle Salad with Thai Peanut Dressing Recipe

  • 0.67 Medium Zucchini
  • 0.08 cup Peanut Butter
  • 0.67 tablespoon Soy Sauce
  • 0.67 tablespoon Lime Juice
  • 0.33 tablespoon Honey
  • 0.33 tablespoon Sesame Oil
  • 0.08 teaspoon Red Pepper Flakes
  • 0.33 cup Shredded Carrots
  • 0.33 Bell Pepper, Thinly Sliced
  • 0.17 cup Edamame, Cooked
  • 0.08 cup Chopped Peanuts
  • as required Fresh Herbs, For Garnish

Directions: Asian Zucchini Noodle Salad With Thai Peanut Dressing Recipe

Cooking Directions

  • STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
  • STEP 2.In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and red pepper flakes to make the dressing.
  • STEP 3.In a large bowl, combine the zucchini noodles, shredded carrots, bell peppers, and edamame.
  • STEP 4.Pour the dressing over the salad and toss until well coated.
  • STEP 5.Garnish with chopped peanuts and fresh herbs, such as cilantro or mint.
  • STEP 6.Serve immediately or refrigerate for up to 2 hours before serving.

Cooking Tips

  • If you don't have a spiralizer, you can use a julienne peeler or a mandoline slicer to make the zucchini noodles.
  • Feel free to add other vegetables or protein, such as grilled chicken or tofu, to make it a more substantial meal.
  • For a spicier dressing, add more red pepper flakes or a dash of sriracha sauce.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a good toss to redistribute the dressing.
  • You can enjoy this salad as a light lunch or dinner, or serve it as a side dish alongside grilled meats or seafood.
Nutrition
value
365
calories per serving
18 g Fat24 g Protein26 g Carbs12 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    24g
  • Carbs
    26g
  • Fiber
    12g

MacroNutrients

  • Carbs
    26g
  • Protein
    24g
  • Fiber
    12g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    475mg
  • Iron
    8mg
  • Vitamin A
    2254mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    282mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    108mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    179mg
  • Manganese
    2mg
  • Phosphorus
    369mg
  • Selenium
    26mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp