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Easy zucchini noodle salad recipe on plate with limes for lunch.
3.57 from 16 votes

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.

Course Main Course, Salad
Cuisine Thai
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 206 kcal
London Brazil


  • 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


  1. In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.

  2. In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing.
  3. 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.
  4. Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine.
  5. 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.