Paleo Thai Noodle Salad
Elevate your mealtime with this vibrant and nutritious Paleo Thai Noodle Salad, a refreshing twist on a classic favorite that's grain-free, gluten-free, and packed with flavor. Featuring a colorful medley of spiralized zucchini and carrots, crisp red bell peppers, shredded purple cabbage, and aromatic cilantro, this salad is as visually stunning as it is delicious. The creamy cashew butter-based dressing, infused with coconut aminos, fresh lime juice, sesame oil, and a hint of ginger and garlic, delivers an irresistible blend of savory, tangy, and nutty flavors. Easy to prepare in just 20 minutes, this no-cook recipe is perfect for a light lunch, a vibrant side dish, or a healthy meal prep option. Garnished with toasted cashews and sesame seeds for an added crunch, this Paleo-friendly salad is a must-try for anyone craving a fresh and satisfying dish.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large (spiralized) Zucchini
- 2 large (spiralized or julienned) Carrots
- 1 medium (thinly sliced) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 0.5 cup (chopped) Cilantro
- 2 stalks (thinly sliced) Green onions
- 0.25 cup (smooth, unsweetened) Cashew butter
- 3 tablespoons Coconut aminos
- 2 tablespoons (freshly squeezed) Lime juice
- 1 tablespoon Sesame oil
- 1 teaspoon (grated) Ginger
- 1 clove (minced) Garlic
- 0.25 teaspoon Red pepper flakes
- 0.25 cup (toasted, for garnish) Cashews
- 1 tablespoon (for garnish) Sesame seeds
Directions
Step 1
Prepare the zucchini and carrots by spiralizing or julienning them into long noodle-like strands. Set them aside in a large mixing bowl.
Step 2
Add the thinly sliced red bell pepper, shredded purple cabbage, chopped cilantro, and sliced green onions to the bowl with the zucchini and carrots.
Step 3
In a small bowl, whisk together the cashew butter, coconut aminos, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth and well combined. If the dressing is too thick, add 1-2 teaspoons of water to thin it out to the desired consistency.
Step 4
Pour the dressing over the vegetable noodles and toss well to evenly coat all the vegetables.
Step 5
Transfer the salad to a serving dish and garnish with toasted cashews and sesame seeds.
Step 6
Serve immediately or refrigerate for up to 1 day. Enjoy this fresh and flavorful Paleo Thai Noodle Salad as a standalone meal or a side dish.
Nutrition Facts
| Serving size | (1121.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1124.0 |
| Total Fat 70.4g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 0mg | 0% |
| Sodium 5892.7mg | 0% |
| Total Carbohydrate 112.2g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 67.1g | |
| Protein 24.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 270.5mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2741.4mg | 0% |
Source of Calories