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To make a great Spicy Thai Zoodle Salad, you need fresh and vibrant ingredients. Here’s what you will need: - 2 medium zucchinis, spiralized into zoodles - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1/2 cup sugar snap peas, halved - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, roughly chopped - 2 green onions, sliced - 2 tablespoons sesame oil - 1 tablespoon fresh lime juice - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sriracha (adjust for spice preference) - 1 teaspoon honey or maple syrup (optional, for sweetness) - Salt to taste These ingredients bring a mix of flavors and textures that make this salad stand out. The zoodles replace pasta, making it light and fresh. You can add more to enhance the flavor. Here are some optional ingredients: - Avocado, diced for creaminess - Red chili flakes for extra heat - Cucumber, sliced for crunch - Fresh mint, chopped for a refreshing twist These extras can make your salad even more delicious. Feel free to mix and match based on what you love. If you have dietary needs, there are easy swaps you can make: - Use spiralized carrots or sweet potatoes instead of zucchini for a different base. - Swap soy sauce with coconut aminos for a soy-free option. - Replace peanuts with sunflower seeds or almonds for nut-free diets. - Use agave syrup instead of honey for a vegan choice. These substitutions keep the spirit of the salad while meeting your needs. Enjoy experimenting with different ingredients! {{ingredient_image_1}} To start, I take two medium zucchinis and spiralize them into zoodles. Spiralizing is fun and easy! I use a spiralizer, but a julienne peeler works too. Once I have my zoodles, I place them in a large mixing bowl. This is the base of my salad. Next, I add a sliced red bell pepper, shredded carrots, and halved sugar snap peas. These veggies add color and crunch. I mix them gently with the zoodles, making sure they blend well. This step sets up the salad for a great taste. Now it's time to make the dressing. I grab a small bowl and whisk together 2 tablespoons of sesame oil, 1 tablespoon of fresh lime juice, and 2 tablespoons of soy sauce. For a kick, I add 1 tablespoon of sriracha. If I want a hint of sweetness, I add 1 teaspoon of honey or maple syrup. I mix until it’s well combined and smooth. This dressing gives the salad its spicy flavor. With the zoodles and dressing ready, I pour the dressing over the zoodle mixture. I toss everything gently to coat the veggies evenly. Next, I add 1/4 cup of chopped cilantro, 1/4 cup of roughly chopped roasted peanuts, and 2 sliced green onions. I toss it all lightly again. Finally, I taste my salad and adjust the salt or spice levels if needed. I let the salad rest for 10 minutes. This helps the flavors meld together. Now it’s ready to serve! To make zoodles, use fresh, firm zucchinis. First, wash them well. Cut off both ends. Place the zucchini in a spiralizer and twist. Aim for thin spirals, about the size of spaghetti. This makes them easier to eat. If you don’t have a spiralizer, you can use a vegetable peeler. Just slice long, thin strips. To create a tasty salad, mix flavors well. Start with a good base of zoodles. Add colorful veggies like red bell pepper and carrots for crunch. For a fresh kick, mix in lime juice and soy sauce. Adjust the sriracha to fit your spice level. A bit of honey or maple syrup adds sweetness. Taste as you go to find the right balance. Serve the salad in a large, shallow bowl. This shows off the colors and textures. Top it with chopped peanuts and cilantro for a nice finish. You can chill it before serving to enhance the flavors. This salad is great as a main dish or a side. Enjoy it with grilled chicken or tofu for a full meal. Pro Tips Choose Firm Zucchini: Selecting firm, fresh zucchinis will give you better texture in your zoodles and prevent them from becoming mushy. Adjust Spice Level: Feel free to adjust the amount of sriracha according to your spice preference. Start with less if you're unsure and add more to taste. Let It Rest: Allowing the salad to sit for at least 10 minutes after tossing helps the flavors meld together for a more delicious dish. Substitutions: You can easily customize this salad by adding your favorite veggies or proteins like tofu or grilled chicken for added nutrition. {{image_2}} Want to make your zoodle salad more filling? You can easily add protein. Grilled chicken or shrimp works great. Just cook them first and slice them thin. Tofu is a good choice if you prefer a plant-based option. Simply cube it and pan-fry until golden brown. Add your protein right before serving. It keeps the salad fresh and tasty. This salad is perfect for everyone. If you want a vegetarian version, skip the chicken or shrimp. You can add more veggies instead, like bell peppers or mushrooms. For a vegan option, replace honey with maple syrup. It offers that sweet taste without any animal products. Feel free to mix in beans for extra protein. Black beans or chickpeas add a nice touch. Not everyone loves heat. You can adjust the spice level based on your taste. If you like it mild, use less sriracha or leave it out. Add more lime juice for a zesty kick instead. If you enjoy spice, add more sriracha or include chili flakes. Always taste as you go. This lets you find the perfect balance for your palate. To store leftover Spicy Thai Zoodle Salad, place it in an airtight container. This keeps the salad fresh and tasty. Make sure to eat it within three days for the best flavor. If you notice the zoodles get too watery, drain them slightly before serving. This helps keep the texture nice. Freezing zoodles can change their texture. They may become mushy once thawed. If you want to freeze them, try blanching the zoodles first. Boil them for one minute, then cool them in ice water. Dry them well and place in a freezer bag. Use within one month for the best taste. For the best storage, use glass or BPA-free plastic containers. Look for ones with tight-fitting lids. These containers help keep air out and preserve the salad's crunch. If you have a lot of dressing, store it separately. This prevents the zoodles from getting soggy. Zoodles are noodles made from zucchinis. They are a great low-carb alternative to pasta. To make zoodles, you need a spiralizer. You can also use a julienne peeler if you don't have one. Just take a medium zucchini and spiralize it until you get long strands. You can use about two zucchinis for this salad. It's easy and fun! Yes, you can prepare the salad ahead of time. Just keep the dressing separate until you are ready to eat. This will help the zoodles stay fresh and crunchy. You can mix the salad ingredients and place them in the fridge. When you are ready to serve, add the dressing and toss it all together. It tastes great even after a day or two in the fridge! If you want a milder salad, try using a sweet chili sauce. It adds flavor without too much heat. You can also use a small amount of soy sauce and some honey for sweetness. If you like, add a pinch of crushed red pepper for a hint of spice. Adjust the sauces to find the perfect balance for your taste! In this blog post, we explored how to make a Spicy Thai Zoodle Salad. We discussed key ingredients, preparation steps, and useful tips. You learned about variations, storage, and answers to common questions. Zoodles are a fun way to enjoy a healthy meal. Try different flavors and add your favorite proteins. Keeping the salad fresh is easy with the right storage methods. Enjoy making this dish your own!

Spicy Thai Zoodle Salad

A refreshing and spicy salad made with spiralized zucchini and vibrant vegetables, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Thai
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium zucchinis, spiralized into zoodles
  • 1 piece red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 0.5 cup sugar snap peas, halved
  • 0.25 cup fresh cilantro, chopped
  • 0.25 cup roasted peanuts, roughly chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh lime juice
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sriracha (adjust for spice preference)
  • 1 teaspoon honey or maple syrup (optional, for sweetness)
  • to taste salt

Instructions
 

  • Start by spiralizing the zucchinis to create zoodles. Place them in a large mixing bowl.
  • Add the sliced red bell pepper, shredded carrots, and sugar snap peas to the bowl with the zoodles.
  • In a separate small bowl, whisk together the sesame oil, lime juice, soy sauce, sriracha, and honey or maple syrup until well combined.
  • Pour the dressing over the zoodle mixture and toss gently to ensure everything is coated evenly.
  • Add the chopped cilantro, roasted peanuts, and sliced green onions to the salad; toss lightly again.
  • Taste and adjust salt or spice levels as needed.
  • Allow the salad to rest for 10 minutes to absorb the flavors before serving.

Notes

Adjust the sriracha for your preferred spice level.
Keyword healthy, salad, spicy, vegetarian, zoodles