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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.
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:
- red bell pepper
- cashews or peanuts
- peanut butter
- garlic cloves
- rice wine vinegar
- tamari (or soy sauce works!)
- lime juice
- salt and pepper
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.
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
- 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
- Add the spiralized zucchinis, bell pepper, cilantro and nuts to a large bowl
- Add all sauce ingredients to a blender and blend until smooth.
- Top sauce onto salad until coated to desire.
- Add salt and pepper, to taste.
- Serve cold.
Like this Thai Zucchini Noodle Salad? Here are others you might enjoy: