Whole30 Thai Noodle Salad
Elevate your salad game with this refreshing and nutritious Whole30 Thai Noodle Salad, a vibrant dish that's as healthy as it is flavorful. Featuring crisp, spiralized zucchini noodles (zoodles) mixed with julienned carrots, shredded purple cabbage, red bell peppers, and fresh cilantro, this recipe is a perfect balance of crunchy textures and bold colors. The creamy, tangy almond butter dressing—enhanced with coconut aminos, lime juice, and grated ginger—brings a deliciously Thai-inspired touch while staying Whole30-compliant. Customize it with grilled chicken, shrimp, or tofu for added protein, and finish with sesame seeds and cilantro for a gorgeous garnish. Ready in just 20 minutes and perfect for meal prep, this versatile salad is your go-to for a quick, satisfying lunch or dinner. Whether you're on a Whole30 journey or simply seeking a vibrant gluten-free and dairy-free option, this Thai noodle salad is sure to become a favorite!
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Recipe Information
Ingredients
- 3 pieces zucchini (large, for zoodles)
- 2 pieces carrots (julienned or spiralized)
- 1 piece red bell pepper (thinly sliced)
- 1 cup purple cabbage (shredded)
- 3 stalks green onions (thinly sliced)
- 0.5 cup cilantro (chopped, plus extra for garnish)
- 0.25 cup almond butter (unsweetened, Whole30-compliant)
- 3 tablespoons coconut aminos
- 2 tablespoons rice vinegar (substitute with apple cider vinegar for Whole30)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon ginger (grated)
- 1 clove garlic (minced)
- 1 teaspoon sesame oil (toasted, optional for Whole30)
- 0.25 teaspoon crushed red pepper flakes
- 1 cup optional: grilled chicken, shrimp, or tofu (Whole30-compliant)
- 1 teaspoon sesame seeds (for garnish, optional)
Instructions
Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the zucchinis. Place the zoodles in a large mixing bowl.
Add the julienned carrots, sliced red bell pepper, shredded cabbage, green onions, and cilantro to the bowl with the zoodles. Toss to combine.
In a small mixing bowl, whisk together the almond butter, coconut aminos, apple cider vinegar, lime juice, grated ginger, minced garlic, sesame oil (if using), and crushed red pepper flakes until smooth and creamy.
Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
If desired, add grilled chicken, shrimp, or tofu for protein. Toss again to combine.
Transfer the salad to a serving platter or individual bowls and garnish with additional chopped cilantro and sesame seeds, if desired.
Serve immediately or store in an airtight container in the refrigerator for up to two days.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 53.5 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4710 mg | 100% | |
*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.
