Paleo Thai Noodle Salad
Experience the vibrant flavors of Thailand with this Paleo Thai Noodle Salad, a fresh and healthy twist on the classic dish. Perfectly spiralized zucchini and carrots create a crisp, grain-free base, while colorful veggies like red bell pepper, purple cabbage, and fresh cilantro add a delightful crunch and bold visual appeal. The creamy cashew butter dressing, infused with lime juice, coconut aminos, ginger, and garlic, delivers a tangy, nutty punch, complemented by a touch of sesame oil and red pepper flakes for warmth. Topped with toasted cashews and sesame seeds, this gluten-free, dairy-free salad is not only packed with nutrients but also incredibly easy to prepare in just 20 minutes. Serve it as a light meal or a refreshing side dish—this irresistible Paleo Thai Noodle Salad is guaranteed to impress your guests and satisfy your taste buds!
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Recipe Information
Ingredients
- 2 large (spiralized) Zucchini
- 2 large (spiralized or julienned) Carrots
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 0.5 cup (chopped) Cilantro
- 2 stalks (thinly sliced) Green onions
- 0.25 cup (smooth, unsweetened) Cashew butter
- 3 tablespoons Coconut aminos
- 2 tablespoons (freshly squeezed) Lime juice
- 1 tablespoon Sesame oil
- 1 teaspoon (grated) Ginger
- 1 clove (minced) Garlic
- 0.25 teaspoon Red pepper flakes
- 0.25 cup (toasted, for garnish) Cashews
- 1 tablespoon (for garnish) Sesame seeds
Instructions
Prepare the zucchini and carrots by spiralizing or julienning them into long noodle-like strands. Set them aside in a large mixing bowl.
Add the thinly sliced red bell pepper, shredded purple cabbage, chopped cilantro, and sliced green onions to the bowl with the zucchini and carrots.
In a small bowl, whisk together the cashew butter, coconut aminos, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth and well combined. If the dressing is too thick, add 1-2 teaspoons of water to thin it out to the desired consistency.
Pour the dressing over the vegetable noodles and toss well to evenly coat all the vegetables.
Transfer the salad to a serving dish and garnish with toasted cashews and sesame seeds.
Serve immediately or refrigerate for up to 1 day. Enjoy this fresh and flavorful Paleo Thai Noodle Salad as a standalone meal or a side dish.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5893 mg | 256% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 67.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2741 mg | 58% | |
*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.
