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Get an extra dose of veggies with this Thai Zucchini Noodle Salad. Inspired by the flavors of Thailand but with a spiralized twist, you will love serving up this recipe as a healthy side dish or salad starter.

Get an extra dose of veggies with this Thai Zucchini Noodle Salad. Inspired by the flavors of Thailand but with a spiralized twist, you will love serving up this recipe as a healthy side dish or salad starter.

Are there certain cuisines that you can’t get enough of? Thai cuisine is definitely at the top of the list for me! I love the produce typically used in dishes and the sauces packed with flavor will never grow old. I switched up this Thai Zucchini Noodle Salad and used spiralized zucchini instead of traditional noodles and it’s one of my favorite summer salads! Also the peanut sauce is to-die-for. I usually make a lot of it to include in other recipes throughout the week.

Here’s What You Need:

  • zucchini
  • red bell pepper
  • cilantro
  • cashews or peanuts
  • peanut butter
  • garlic cloves
  • ginger
  • rice wine vinegar
  • tamari (or soy sauce works!)
  • lime juice
  • salt and pepper

Get an extra dose of veggies with this Thai Zucchini Noodle Salad. Inspired by the flavors of Thailand but with a spiralized twist, you will love serving up this recipe as a healthy side dish or salad starter.

How to Make Zucchini Noodles

I am full blown obsessed with my spiralizer and definitely recommend one if you don’t have one! They’re pretty affordable and can be used in so many different fun ways. They make perfect zucchini noodles in no time at all so that’s my #1 recommendation for how to make zucchini noodles.

If you don’t have a spiralizer, you can use a vegetable peeler to create long ribbon “zoodles”. It’s a little trickier and more time intensive but it does do the trick.

Get an extra dose of veggies with this Thai Zucchini Noodle Salad. Inspired by the flavors of Thailand but with a spiralized twist, you will love serving up this recipe as a healthy side dish or salad starter.

Thai Peanut Sauce

The star of this show in my opinion is the Thai peanut sauce. I have made countless variations of this recipe since and honestly love it on just about everything… bowls, grilled meat, salads… you name it! It’s super simple to make. Simply add the peanut butter, garlic cloves, fresh ginger, rice wine vinegar, tamari and lime juice to a blender and mix until smooth.

Print

Thai Zucchini Noodle Salad

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 large zucchinis, spiralized
  • 1 red bell pepper, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup chopped cashews or peanuts
  • salt and pepper, to taste

for the peanut sauce:

  • 1/4 cup peanut butter
  • 2 garlic cloves
  • 1 inch knob ginger, peeled
  • 1 tbsp rice wine vinegar
  • 2 tbsp tamari
  • juice, 1 lime

Instructions

  1. Add the spiralized zucchinis, bell pepper, cilantro and nuts to a large bowl
  2. Add all sauce ingredients to a blender and blend until smooth.
  3. Top sauce onto salad until coated to desire.
  4. Add salt and pepper, to taste.
  5. Serve cold.

Like this Thai Zucchini Noodle Salad? Here are others you might enjoy:

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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11 Comments

  1. I am so obsessed with this. I have already made it twice. I add fresh-cut green beans to it. So happy I found this recipe.

  2. The dish looks amazing! zucchinis are my personal favourite and i am surely gonna try this recipe at home. Hope you will keep posting articles like this one.

  3. Wow, the article really highlights an interesting aspect of food blogging that I never even recognized from years of my blogging experience. I never knew that racism could possibly be such a sensitive topic with food–I could imagine it was there, but not so prominently! That’s why I try to. E safe and not put too many ethnic headlines in my recipes. On the other hand, this zucchini noodle salad looks splendidly fresh and lovely! I’m sure that it has some authentic Thai flavors!

  4. Wow! I love that you’re critically thinking about your food and how you present for an increasingly diverse audience. I don’t think we need to be experts to blog, or that we need to have traveled to the countries of origins of the food we make, but stepping back to assess our positions is awesome. Good for you, and thanks for bringing this to my attention as well. (Plus, this recipe looks delicious!)

  5. I just had zoodles last night! I usually have them at least once a week. Peanut sauce is a great idea- I’ve actually never made my own, but I eat peanut butter every single day, so I should probably try making my own. I certainly have a huge supply!