Keto Thai Noodle Salad
Savor the fresh, bold flavors of this Keto Thai Noodle Salad, a vibrant and low-carb twist on a classic favorite. Packed with nutrient-rich veggies like spiralized zucchini, crisp red bell peppers, crunchy cucumbers, and shredded red cabbage, this no-cook recipe is perfect for busy days. The creamy peanut butter dressing, blended with sesame oil, coconut aminos, fresh lime juice, and aromatic garlic and ginger, delivers a tantalizing balance of savory and tangy flavors. Customize with crushed peanuts or almonds for extra crunch and a touch of natural sweetness from erythritol or monk fruit sweetener for a keto-friendly delight. Whether served chilled or fresh, this healthy Thai-inspired salad makes an irresistible side dish or a light, satisfying meal. Ready in just 20 minutes, it’s a deliciously effortless choice for your low-carb, gluten-free dining experiences.
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Recipe Information
Ingredients
- 3 medium-sized (spiralized into noodles) Zucchini
- 1 medium-sized (thinly sliced) Red bell pepper
- 1 medium-sized (thinly sliced into half-moons) Cucumber
- 1 cup (shredded) Red cabbage
- 1 medium-sized (julienned, optional for stricter low-carb keto) Carrot
- 0.5 cup (chopped) Cilantro
- 2 stalks (sliced thinly) Green onions
- 0.25 cup (roughly chopped, optional) Roasted peanuts or almonds
- 2 tablespoons Sesame oil
- 3 tablespoons Peanut butter (unsweetened)
- 2 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon (freshly squeezed) Lime juice
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 teaspoon (optional, to taste) Erythritol or monk fruit sweetener
- 0.25 teaspoon (optional, for heat) Crushed red pepper flakes
Instructions
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place the zucchini noodles in a large mixing bowl.
Thinly slice the red bell pepper, cucumber, and red cabbage. If using carrot, julienne it as well. Add all the vegetables to the bowl with the zucchini noodles.
Chop the cilantro and slice the green onions. Add them to the bowl along with the chopped roasted peanuts or almonds (if using).
In a small mixing bowl, whisk together the sesame oil, peanut butter, coconut aminos, rice vinegar, lime juice, minced garlic, grated ginger, erythritol or monk fruit sweetener (if using), and crushed red pepper flakes (for heat, if desired) until smooth and creamy.
Pour the prepared dressing over the vegetable mixture in the large bowl. Use tongs to gently toss the salad, ensuring all the vegetables are evenly coated with the dressing.
Taste the salad and adjust seasoning, adding more lime juice or coconut aminos if needed.
Serve the Keto Thai Noodle Salad immediately as a light meal or side dish, or chill it in the refrigerator for 10–15 minutes before serving for enhanced flavor.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 63.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2863 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
