The Pioneer Woman Tasty Kitchen
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Thai Zoodle Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, I don’t think you’ll miss the noodles at all.

Ingredients

  • 2 cups Spiralized Zucchini (about 1 Medium Zucchini)
  • 1 cup Shredded Or Spiralized Carrots
  • 1 cup Shredded Green Cabbage
  • 1 cup Shredded Red Cabbage
  • 1 cup Chopped Or Spiralized English Cucumber
  • ¼ cups Sliced Scallions, White And Green Parts
  • ¼ cups Chopped Fresh Cilantro
  • FOR THE SAUCE:
  • 3 Tablespoons Creamy Peanut Butter
  • 2 Tablespoons Freshly Squeezed Lime Juice
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Honey
  • 1 Tablespoon Minced Garlic (or Paste)
  • 1 Tablespoon Minced Ginger (or Paste)
  • 2 teaspoons Toasted Sesame Oil

Preparation

Place spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

In a small bowl, whisk peanut butter, lime juice, vegetable oil, soy sauce, honey, garlic, ginger, and sesame oil until smooth. Pour over vegetables and mix well. Serve immediately.

Notes: Heating the lime for 10–15 seconds in the microwave before squeezing will enable it to release more juice. The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving. Serve with a drizzle of Sriracha if you like some heat.

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Profile photo of Jenelle Miller

Jenelle Miller on 6.14.2019

this was delicious and refreshing. The sauce was great…maybe a sprinkling of chopped peanuts would be good on top??

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