Even though I love every kind of meat (beef, pork, chicken, fish) sometimes it’s great to take a break from them. The first problem I typically encounter with vegetarian food is the lack of heartiness, I just never feel full. This Thai Zucchini and Carrot Noodle Salad somehow still feels filling even though it’s all vegetables. My guess is that the Thai Peanut Sauce + ground peanuts you put on these vegetable noodles beefs up the dish (no pun intended) and makes it feel much more substantial. You are going to love it!
How do you make the zucchini noodles (zoodles)?
The easiest way to make zucchini and carrot noodles is to buy a Spiralizer. Here is a great one you can purchase from Amazon. The whole process is very easy and fun. Watch the video below to see my spiralizer in action.
Should I cook the vegetable noodles or eat them raw?
For this dish, my vote is to eat them raw. If you saute them then a lot of water could come out and you might risk making them really soft and unappealing. I also prefer the crunch of raw vegetables for this recipe.
What if I don’t have almond butter?
You can easily substitute peanut butter for the almond butter in this recipe.
Top tips for this recipe:
- Before using the spiralizer, cut off ends of the vegetables. Having flat ends makes spiralizing easier.
- If the peanut sauce is coming out too thick, feel free to add water to
sauceto make it more creamy.
Thai Zucchini and Carrot Noodle Salad
- 3 medium zucchini
- 2 large carrots
- ½ red bell pepper
- 1 Tbsp Tamari or coconut aminos for Paleo
- 2 tsp honey
- 2 tsp sesame oil
- 1-2 cloves garlic minced ( or ⅛ tsp garlic powder)
- ½ tsp sriracha more or less to taste
- ¼ tsp rice wine vinegar or a squeeze of lime
- 1 Tbsp almond butter or almond butter for Paleo
- Optional garnishes crushed peanuts
- Wash the zucchini and cut off ends. Use a spiralizer to create “noodles” and set aside.
- Wash and peel carrots. Use a spiralizer to create “noodles” and set aside.
- Cut red bell pepper into thin strips and set aside.
- For dressing, whisk together in a bowl- tamari, honey, sesame oil, sriracha, rice wine vinegar and almond butter until creamy.
- In a large bowl, toss everything together. Plate and garnish with crushed peanuts.