Low Carb Thai Noodle Salad
Delightfully fresh and bursting with vibrant flavors, this Low Carb Thai Noodle Salad is the ultimate healthy twist on a classic favorite. Packed with colorful veggies like spiralized zucchini, julienned red bell pepper, shredded purple cabbage, and carrots, it’s a nutrient-rich dish perfect for light lunches or side salads. The star of this recipe is a creamy, homemade peanut dressing infused with bold Thai-inspired ingredients like soy sauce, lime juice, garlic, and ginger, with an optional kick of red pepper flakes for extra heat. Ready in just 20 minutes and completely no-cook, this salad is gluten-free adaptable and can be garnished with crushed peanuts, fresh cilantro, and green onions for a crunchy, aromatic finish. Serve it fresh or chilled for a refreshing, low-carb meal that's as satisfying as it is guilt-free!
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Recipe Information
Ingredients
- 3 pieces Zucchini (large, spiralized)
- 1 piece Red bell pepper (julienned)
- 1 piece Carrot (medium, julienned or spiralized)
- 1 cup Purple cabbage (thinly shredded)
- 0.25 cup Cilantro (fresh, chopped)
- 2 pieces Green onions (sliced)
- 0.25 cup Crushed peanuts (optional, for garnish)
- 0.25 cup Smooth peanut butter (unsweetened)
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free version)
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Honey (or low-carb sweetener of choice)
- 1 clove Garlic (minced)
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Red pepper flakes (optional, for heat)
Instructions
Start by spiralizing the zucchini into thin, noodle-like strands. Place the zucchini noodles in a large mixing bowl and set aside.
Prepare the other vegetables. Julienne the red bell pepper and carrot, and thinly shred the purple cabbage. Add these to the bowl with the zucchini noodles.
Chop the fresh cilantro and slice the green onions. Reserve a small amount of each for garnish and add the rest to the bowl of vegetables.
In a small mixing bowl, whisk together the peanut butter, soy sauce (or coconut aminos), rice vinegar, sesame oil, lime juice, honey (or low-carb sweetener), minced garlic, ground ginger, and red pepper flakes (if using) until smooth and well combined.
Pour the peanut dressing over the vegetables and gently toss until everything is evenly coated.
Transfer the salad to individual serving plates or a large serving platter. Sprinkle with the reserved cilantro, green onions, and crushed peanuts (if using) for garnish.
Serve immediately for the freshest flavor, or refrigerate for up to 2 hours before serving. Enjoy your Low Carb Thai Noodle Salad!
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 37.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3290 mg | 70% | |
*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.
