Thai Zucchini Noodle Salad with Cabbage | Vegan + Gluten-Free
Fresh, crisp, and uberly nutritious, a Thai Zucchini Noodle Salad makes the perfect healthy lunch or potluck recipe for the warmer Spring and Summer months! This cold zucchini noodle salad is gluten-free, dairy-free, vegetarian, and vegan.
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 206 kcal
Ingredients
- 2 zucchini cut into noodles using spiralizer*
- 3 carrots cut into noodles using spiralizer*
- 1 cup cabbage thinly sliced
- ¼ cup peanut butter smooth
- 3 Tbsp. soy sauce gluten-free
- 2 Tbsp. lime juice
- 1 Tbsp. agave nectar or honey
- 1 tsp. sriracha sauce
- 1-2 Tbsp. water as needed
- ¼ cup cilantro finely chopped
- ¼ cup peanuts coarsely chopped
Instructions
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In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.
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In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing.
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Add soy sauce, lime juice, agave nectar, and sriracha sauce to the bowl of peanut butter. Whisk to combine. Add water, as needed, until a smooth, salad dressing-like consistency is reached.
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Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine.
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Refrigerate for 15-30 minutes. Serve chilled and enjoy!
Recipe Notes
*Cut using a spiralizer with the spaghetti-style blade.
**Nutrition information is calculated based on a side salad portion.
Nutrition Facts
Thai Zucchini Noodle Salad with Cabbage | Vegan + Gluten-Free
Amount Per Serving
Calories 206
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 771mg34%
Potassium 627mg18%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 9g18%
Vitamin A 7925IU159%
Vitamin C 30mg36%
Calcium 54mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.