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Thai Zucchini Noodles

Prep Time30 mins
Total Time30 mins


  • For the salad:
  • 2 medium zucchinis peeled, Blade C, noodles trimmed
  • 1 large carrot peeled and shaved into strips
  • 2 cups spiralized purple cabbage
  • 1/3 cup diced green onions
  • ¼ packed cup chopped fresh cilantro
  • ¼ cup chopped peanuts
  • For the dressing:
  • 1/4 cup smooth and creamy peanut butter
  • 1.5 tablespoons lime juice
  • 1.5 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari, if gluten-free
  • 1/2 tablespoon sesame oil
  • 1 teaspoons grated fresh ginger
  • 1 teaspoon hot sauce Sriracha or other
  • 2 tablespoons of water to thin (or more as needed)


  • Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
  • In a large mixing bowl, combine the zucchini noodles, carrot, cabbage, green onions and cilantro. Pour the dressing over the salad and toss together thoroughly.
  • Divide the salad into bowls and top with peanuts. Serve.


Per serving (1 out of 4) - Calories: 187, Fat: 11g, Saturated Fat: 2g, Carbs: 19g, Fiber: 4g, Sugars: 8g, Protein: 7g, Sodium: 598mg