I whipped up a Zoodle Salad that’s shockingly bright, crunchy, and so perfectly peanutty it makes low-carb lunches not boring anymore.

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I’m obsessed with this Thai Zucchini Noodle Salad because it’s loud, fresh, and actually satisfies when I want something light but not boring. I love the snap of spiralized zucchini and that creamy peanut butter dressing that somehow tastes like summer.

Zoodle Salad vibes but not sad rabbit food. I eat it cold at my desk, at the park, whenever.

It hits the sweet, salty, tangy stuff and has a little heat if I want. Vegan Keto Salad friendly and low-carb, which makes me feel clever and dangerously happy and slightly smug.

Perfect picnic fare, no regrets, big flavor always.

Ingredients

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Spiralized zucchini: light crunch that soaks up the sauce, it’s super fresh.
Red cabbage: bold color and sturdy crunch, makes it feel hearty.
Carrot: sweet snap and bright orange pop, it’s kid-friendly.
Cilantro: fresh, herbal pop that wakes up the whole bowl.
Green onions: sharp, oniony lift, they add little zingy bites.
Roasted peanuts: toasty crunch and protein, plus addictive nibble power.
Creamy peanut butter: rich, nutty base that makes the dressing cling.
Soy sauce or tamari: savory saltiness, it’s the umami backbone.
Rice vinegar: bright tang that cuts through the richness, lightens things.
Low carb sweetener: soft sweetness without sugar, keeps it low carb.
Lime juice: bright citrus zip, it’s the salad’s sunny finish.
Sesame oil: toasty aroma, just a little goes a long way.
Fresh ginger: warm, spicy zing that feels clean and lively.
Garlic: sharp punch, it’s the classic savory kicker.
Chili garlic sauce: spicy heat and garlicky punch, adjust to mood.
Toasted sesame seeds: tiny crunchy flecks that make bites more fun.

Ingredient Quantities

3 medium zucchini, spiralized (about 4 cups zoodles)

1 cup shredded red cabbage (about 1/4 small head)

1 medium carrot, julienned or shredded

1/4 cup chopped fresh cilantro, packed

2 green onions, thinly sliced

1/4 cup roasted peanuts, chopped (plus extra for garnish)

1/3 cup creamy peanut butter (natural or unsweetened)

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 to 2 tbsp low carb sweetener like erythritol or monk fruit syrup, adjust to taste

1 to 2 tbsp fresh lime juice (about 1 lime)

1 tsp sesame oil

1 tsp grated fresh ginger

1 small garlic clove, minced

1 tsp chili garlic sauce or sriracha, or to taste

2 to 4 tbsp water to thin the dressing as needed

Salt and black pepper, to taste

1 tsp toasted sesame seeds, optional

How to Make this

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1. Spiralize the zucchini into about 4 cups of zoodles, put them in a colander, sprinkle lightly with salt and let sit 10 minutes to draw out excess water, then gently squeeze or pat dry with paper towels.

2. While the zoodles sit, shred the red cabbage, julienne or shred the carrot, slice the green onions, chop the cilantro and coarsely chop 1/4 cup roasted peanuts for the salad; reserve extra peanuts for garnish.

3. In a bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, 1 to 2 tbsp low carb sweetener (start with less), 1 to 2 tbsp fresh lime juice, sesame oil, grated ginger, minced garlic, chili garlic sauce or sriracha, and 2 tbsp water; add more water, 1 tbsp at a time, until the dressing reaches a thick but pourable consistency.

4. Taste the dressing and adjust: add more lime for brightness, sweetener if you want it sweeter, or chili sauce for heat; season with salt and black pepper to taste.

5. Combine the drained zoodles, shredded cabbage, carrot, cilantro, sliced green onions, and chopped peanuts in a large mixing bowl.

6. Pour the peanut dressing over the veggies and toss gently but thoroughly so everything gets coated; let the salad sit 5 to 10 minutes so flavors meld, or chill for up to an hour for a colder picnic-ready salad.

7. Before serving, toss again, taste and adjust seasoning with extra lime, soy, salt or pepper if needed.

8. Transfer to a serving bowl or individual plates and sprinkle with extra chopped roasted peanuts and 1 tsp toasted sesame seeds for crunch and finish.

9. If making ahead, keep the dressing separate until 30 minutes before serving to avoid soggy zoodles, then toss and serve cold.

10. Leftovers keep covered in the fridge up to 2 days but are best eaten the same day for crispness.

Equipment Needed

1. Spiralizer (or a julienne peeler if you dont have one)
2. Colander for draining the zoodles
3. Large mixing bowl for tossing the salad
4. Small bowl and whisk (or fork) to mix the peanut dressing
5. Chef knife and cutting board for shredding cabbage, chopping peanuts and herbs
6. Measuring spoons and measuring cup for the dressing ingredients
7. Paper towels or a clean kitchen towel to pat the zoodles dry
8. Serving bowl or plates and tongs or salad servers to serve

FAQ

Q: Can I make the dressing ahead of time?

Yes, mix the peanut sauce up to 3 days ahead and keep it sealed in the fridge. If it thickens, stir in a bit of water or lime juice to loosen before tossing with the zoodles.

Q: Will this salad get soggy if I dress it too soon?

Kind of. Zucchini releases water, so toss the zoodles with a little salt and let them sit in a colander for 10 minutes, then pat dry. Add most of the dressing right before serving to keep it crisp.

Q: Can I substitute the peanut butter for something else?

Yup. Almond butter or sunflower seed butter work well and keep the creaminess. If you use a different nut butter, taste and maybe add a touch more soy or sweetener to balance flavors.

Q: Is this salad keto friendly?

Yes, it's low carb if you use a low carb sweetener like erythritol or monk fruit and watch portion sizes. Zucchini is low in carbs so it fits most keto plans.

Q: How spicy is it and can I make it milder?

The chili garlic sauce gives a noticeable kick, but you can cut it in half or leave it out. Add a little at a time and taste so it doesn't overpower the peanut flavor.

Q: Any tips to make the salad more filling?

Add shredded rotisserie chicken, grilled tofu, or extra chopped peanuts. A scoop of edamame also bulks it up without changing the flavor too much.

Thai Zucchini Noodle Salad Recipe Substitutions and Variations

Zucchini (spiralized): use cucumber ribbons for extra crunch, or thinly sliced jicama if you want a firmer, slightly sweet bite.
Roasted peanuts: swap with chopped cashews or toasted almonds for a milder flavor, or use sunflower seeds if you need a nut free option.
Creamy peanut butter: try almond butter or cashew butter for a different nutty note, or tahini for a sesame forward version that’s still creamy.
Soy sauce or tamari: use coconut aminos for a lower sodium, slightly sweeter alternative, or liquid aminos if you want a similar salty depth without gluten.

Pro Tips

1) Salt the zoodles longer than you think, then press gently with a clean towel to get them really dry. If theyre still wet the dressing just slides off and it gets soggy fast. You can also pop them in the freezer for 5 minutes after draining to pull out a bit more moisture, weird but it works.

2) Thin the peanut sauce little by little. If your peanut butter is thick, warm it 10 seconds in the microwave so it mixes smooth, then add water 1 tbsp at a time. Taste after each addition, because a watery sauce will make everything limp, and too-thick will clump on a few bites only.

3) Save some peanuts, cilantro and green onion for garnish, and toss them on right before serving. Also if you want extra crunch lightly toast the chopped peanuts in a dry pan for 1 to 2 minutes, watch close they burn fast. This keeps texture lively even if the salad sits a bit.

4) If you must make ahead keep the dressing separate until 30 minutes before serving, and only toss the whole salad once. Refrigerate the dressed zoodles no more than a couple hours, they lose snap after that. If leftovers get watery, drain any liquid and add a squeeze of fresh lime to brighten it back up.

Thai Zucchini Noodle Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I whipped up a Zoodle Salad that's shockingly bright, crunchy, and so perfectly peanutty it makes low-carb lunches not boring anymore.

Servings

servings

Calories

228

kcal

Equipment: 1. Spiralizer (or a julienne peeler if you dont have one)
2. Colander for draining the zoodles
3. Large mixing bowl for tossing the salad
4. Small bowl and whisk (or fork) to mix the peanut dressing
5. Chef knife and cutting board for shredding cabbage, chopping peanuts and herbs
6. Measuring spoons and measuring cup for the dressing ingredients
7. Paper towels or a clean kitchen towel to pat the zoodles dry
8. Serving bowl or plates and tongs or salad servers to serve

Ingredients

3 medium zucchini, spiralized (about 4 cups zoodles)
1 cup shredded red cabbage (about 1/4 small head)
1 medium carrot, julienned or shredded
1/4 cup chopped fresh cilantro, packed
2 green onions, thinly sliced
1/4 cup roasted peanuts, chopped (plus extra for garnish)
1/3 cup creamy peanut butter (natural or unsweetened)
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 to 2 tbsp low carb sweetener like erythritol or monk fruit syrup, adjust to taste
1 to 2 tbsp fresh lime juice (about 1 lime)
1 tsp sesame oil
1 tsp grated fresh ginger
1 small garlic clove, minced
1 tsp chili garlic sauce or sriracha, or to taste
2 to 4 tbsp water to thin the dressing as needed
Salt and black pepper, to taste
1 tsp toasted sesame seeds, optional

Directions

Spiralize the zucchini into about 4 cups of zoodles, put them in a colander, sprinkle lightly with salt and let sit 10 minutes to draw out excess water, then gently squeeze or pat dry with paper towels.
While the zoodles sit, shred the red cabbage, julienne or shred the carrot, slice the green onions, chop the cilantro and coarsely chop 1/4 cup roasted peanuts for the salad; reserve extra peanuts for garnish.
In a bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, 1 to 2 tbsp low carb sweetener (start with less), 1 to 2 tbsp fresh lime juice, sesame oil, grated ginger, minced garlic, chili garlic sauce or sriracha, and 2 tbsp water; add more water, 1 tbsp at a time, until the dressing reaches a thick but pourable consistency.
Taste the dressing and adjust: add more lime for brightness, sweetener if you want it sweeter, or chili sauce for heat; season with salt and black pepper to taste.
Combine the drained zoodles, shredded cabbage, carrot, cilantro, sliced green onions, and chopped peanuts in a large mixing bowl.
Pour the peanut dressing over the veggies and toss gently but thoroughly so everything gets coated; let the salad sit 5 to 10 minutes so flavors meld, or chill for up to an hour for a colder picnic-ready salad.
Before serving, toss again, taste and adjust seasoning with extra lime, soy, salt or pepper if needed.
Transfer to a serving bowl or individual plates and sprinkle with extra chopped roasted peanuts and 1 tsp toasted sesame seeds for crunch and finish.
If making ahead, keep the dressing separate until 30 minutes before serving to avoid soggy zoodles, then toss and serve cold.
Leftovers keep covered in the fridge up to 2 days but are best eaten the same day for crispness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.