Keto Thai Noodle Salad

Bright, fresh, and low-carb, this Keto Thai Noodle Salad is a vibrant twist on a classic favorite, perfect for anyone following a keto lifestyle. Made with spiralized zucchini noodles and a rainbow of crisp vegetables like red bell pepper, cucumber, and shredded cabbage, this salad is both visually stunning and packed with nutrients. Tossed in a creamy, flavor-packed peanut dressing featuring sesame oil, coconut aminos, fresh lime juice, and a hint of garlic and ginger, every bite is a perfect balance of tangy, nutty, and slightly sweet. Optional roasted peanuts or almonds add a satisfying crunch, making this dish feel indulgent yet entirely guilt-free. Ready in just 20 minutes with no cooking required, this salad is ideal for a quick lunch, a refreshing side dish, or a make-ahead meal to savor chilled. Perfectly combining ketogenic-friendly ingredients with bold Thai-inspired flavors, this recipe will be your new go-to for healthy, satisfying eats.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 medium-sized (spiralized into noodles) Zucchini
• 1 medium-sized (thinly sliced) Red bell pepper
• 1 medium-sized (thinly sliced into half-moons) Cucumber
• 1 cup (shredded) Red cabbage
• 1 medium-sized (julienned, optional for stricter low-carb keto) Carrot
• 0.5 cup (chopped) Cilantro
• 2 stalks (sliced thinly) Green onions
• 0.25 cup (roughly chopped, optional) Roasted peanuts or almonds
• 2 tablespoons Sesame oil
• 3 tablespoons Peanut butter (unsweetened)
• 2 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon (freshly squeezed) Lime juice
• 1 clove (minced) Garlic
• 1 teaspoon (grated) Ginger
• 1 teaspoon (optional, to taste) Erythritol or monk fruit sweetener
• 0.25 teaspoon (optional, for heat) Crushed red pepper flakes

Directions

Step 1

Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Place the zucchini noodles in a large mixing bowl.

Step 2

Thinly slice the red bell pepper, cucumber, and red cabbage. If using carrot, julienne it as well. Add all the vegetables to the bowl with the zucchini noodles.

Step 3

Chop the cilantro and slice the green onions. Add them to the bowl along with the chopped roasted peanuts or almonds (if using).

Step 4

In a small mixing bowl, whisk together the sesame oil, peanut butter, coconut aminos, rice vinegar, lime juice, minced garlic, grated ginger, erythritol or monk fruit sweetener (if using), and crushed red pepper flakes (for heat, if desired) until smooth and creamy.

Step 5

Pour the prepared dressing over the vegetable mixture in the large bowl. Use tongs to gently toss the salad, ensuring all the vegetables are evenly coated with the dressing.

Step 6

Taste the salad and adjust seasoning, adding more lime juice or coconut aminos if needed.

Step 7

Serve the Keto Thai Noodle Salad immediately as a light meal or side dish, or chill it in the refrigerator for 10–15 minutes before serving for enhanced flavor.

Nutrition Facts

Serving size	(1284.2g)

Amount per serving	% Daily Value*
Calories	1076.4

Total Fat 68.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 12.2g
Cholesterol 0mg	0%
Sodium 6306.8mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 63.5g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 265.3mg	0%
Iron 6.0mg	0%
Potassium 2862.8mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 10.4%

Carbs: 35.9%