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Thai Zucchini and Carrot Noodle Salad

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Thai
Keyword: carrot, noodle salad, Thai, zoodle, zucchini
Servings: 4
Calories: 101kcal


  • 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 ? 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.


Serving: 256g | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Sodium: 301mg | Potassium: 552mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5855IU | Vitamin C: 47.8mg | Calcium: 47mg | Iron: 1mg