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.
Servings: 4 servings
Ingredients
- 2 medium 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 or Tamari 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
- In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.
- In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing.
- 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.
- Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine.
- Refrigerate for 15-30 minutes. Serve chilled and enjoy!
Notes
*Cut using a spiralizer with the spaghetti-style blade.
**Nutrition information is calculated based on a side salad portion.
Nutrition
Calories: 206kcal | Carbohydrates: 17g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 771mg | Potassium: 627mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7925IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 1.5mg
