Try this Thai Zucchini Noodles recipe, or contribute your own.
- 1/2 tablespoon sesame oil
- for the salad:
- for the dressing:
- 1.5 tablespoons lime juice
- 1 teaspoons grated fresh ginger
- 2 tablespoons of water to thin (or more as needed)
- 1 large carrot peeled and shaved into strips
- 2 medium zucchinis peeled, blade c, noodles trimmed
- 2 cups spiralized purple cabbage
- 1/3 cup diced green onions
- â¼ packed cup chopped fresh cilantro
- â¼ cup chopped peanuts
- 1/4 cup smooth and creamy peanut butter
- 1.5 tablespoons rice wine vinegar
- 2 tablespoons soy sauce (or tamari, if gluten-free)
- 1 teaspoon hot sauce (sriracha or other)
- Carbohydrate 67.468777500871 g
- Cholesterol 0 mg
- Fat 9.08328126370149 g
- Fiber 20.5707498392666 g
- Protein 11.2423675000485 g
- Saturated Fat 1.32213500194542 g
- Serving Size 1 1 recipe (1066g)
- Sodium 104.914750000726 mg
- Sugar 46.8980276616044 g
- Trans Fat 1.32569312560558 g
- Calories 310 calories
Step-by-step
- Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
- In a large mixing bowl, combine the zucchini noodles, carrot, cabbage, green onions and cilantro.
- Pour the dressing over the salad and toss together thoroughly.
- Divide the salad into bowls and top with peanuts.
- Serve.
My Quick and Easy Thai Zucchini Noodle Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. I'm constantly juggling work deadlines, school pick-ups, and keeping the household running smoothly. So, when I discovered this Thai Zucchini Noodle Salad recipe, it became an instant favorite. It's quick, easy, packed with flavor, and incredibly healthy – perfect for those weeknights when time is of the essence. The vibrant colors alone make it a feast for the eyes, and the light, refreshing taste is perfect for a warm evening or a light lunch.
What I love most about this recipe is its versatility. I often adjust it based on what I have on hand. Sometimes I add extra veggies like bell peppers or shredded red cabbage. Other times, I might swap the peanuts for toasted sesame seeds for a different crunch. The beauty of this dish is that it's a blank canvas for your culinary creativity! The base flavors of peanut butter, lime juice, and rice wine vinegar are so delicious and well-balanced that you can easily customize it to your liking. And the zucchini noodles are a fantastic low-carb alternative to traditional pasta, keeping things light and fresh.
The preparation is a breeze. I usually prep the veggies while the water boils for pasta (in case I’m also preparing a pasta-based dish). Spiralizing the zucchini takes just a few minutes, and the rest of the process is a simple matter of chopping, mixing, and tossing. Within 15 minutes, I have a delicious and nutritious meal ready to serve. It's perfect for a quick weeknight dinner or a packed lunch for the kids.
This recipe is also a lifesaver when it comes to using up leftover vegetables. Those scraps of carrots and cabbage lurking in the crisper drawer? This salad is the perfect place to use them. It's a sustainable and resourceful recipe, something I really value as a conscientious home cook. The vibrant colors and fresh flavors make this dish a welcome change from heavy and carb-loaded meals, and it’s become a staple in our house.
Ingredients I use: I find that using good quality ingredients makes all the difference in the taste of this salad. The fresh herbs, especially the cilantro, are essential to the authentic Thai flavor. I also recommend using a creamy peanut butter rather than a crunchy one for a smoother dressing.
Tips and Tricks:
- Prep Ahead: You can prepare the dressing and chop the vegetables ahead of time and store them separately in the refrigerator. This makes putting the salad together even quicker on busy weeknights.
- Adjust to Taste: The beauty of this recipe is its adaptability. Feel free to adjust the amount of lime juice, soy sauce, or hot sauce to your preferred level of spiciness and tartness.
- Add Protein: To make this a more substantial meal, add cooked chicken, shrimp, or tofu. It complements the flavors beautifully.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini noodles might release some water, so it's best to eat it within a couple of days for optimal freshness.
This Thai Zucchini Noodle Salad is more than just a recipe; it’s a testament to the power of quick, healthy, and delicious meals. It's a recipe that allows me to nourish my family and myself without sacrificing precious time or sacrificing flavor.
