Low Carb Thai Noodle Salad

Bright, vibrant, and irresistibly refreshing, this Low Carb Thai Noodle Salad is a flavor-packed dish that’s both healthy and indulgent! Featuring spiralized zucchini noodles as a low-carb alternative to traditional noodles, this recipe is loaded with colorful veggies like julienned red bell peppers, carrots, and shredded purple cabbage. Tossed in a creamy, tangy peanut dressing made with simple ingredients like soy sauce, lime juice, and a hint of honey, this salad bursts with the perfect balance of savory, sweet, and spicy. Garnished with fresh cilantro, green onions, and optional crushed peanuts, it’s a satisfying meatless meal or an ideal side dish for busy weeknights. Ready in just 20 minutes with no cooking required, this keto-friendly Thai salad delivers big on flavor while keeping your carbs in check.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 pieces Zucchini (large, spiralized)
• 1 piece Red bell pepper (julienned)
• 1 piece Carrot (medium, julienned or spiralized)
• 1 cup Purple cabbage (thinly shredded)
• 0.25 cup Cilantro (fresh, chopped)
• 2 pieces Green onions (sliced)
• 0.25 cup Crushed peanuts (optional, for garnish)
• 0.25 cup Smooth peanut butter (unsweetened)
• 3 tablespoons Soy sauce (or coconut aminos for gluten-free version)
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Lime juice (freshly squeezed)
• 1 teaspoon Honey (or low-carb sweetener of choice)
• 1 clove Garlic (minced)
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Red pepper flakes (optional, for heat)

Directions

Step 1

Start by spiralizing the zucchini into thin, noodle-like strands. Place the zucchini noodles in a large mixing bowl and set aside.

Step 2

Prepare the other vegetables. Julienne the red bell pepper and carrot, and thinly shred the purple cabbage. Add these to the bowl with the zucchini noodles.

Step 3

Chop the fresh cilantro and slice the green onions. Reserve a small amount of each for garnish and add the rest to the bowl of vegetables.

Step 4

In a small mixing bowl, whisk together the peanut butter, soy sauce (or coconut aminos), rice vinegar, sesame oil, lime juice, honey (or low-carb sweetener), minced garlic, ground ginger, and red pepper flakes (if using) until smooth and well combined.

Step 5

Pour the peanut dressing over the vegetables and gently toss until everything is evenly coated.

Step 6

Transfer the salad to individual serving plates or a large serving platter. Sprinkle with the reserved cilantro, green onions, and crushed peanuts (if using) for garnish.

Step 7

Serve immediately for the freshest flavor, or refrigerate for up to 2 hours before serving. Enjoy your Low Carb Thai Noodle Salad!

Nutrition Facts

Serving size	(1144.3g)

Amount per serving	% Daily Value*
Calories	954.9

Total Fat 65.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3170.5mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 37.4g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 279.0mg	0%
Iron 9.1mg	0%
Potassium 3290.2mg	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: 57.0%

Protein: 15.3%

Carbs: 27.7%