Whole30 Thai Noodle Salad

Bright, fresh, and bursting with flavor, this Whole30 Thai Noodle Salad is a healthy twist on a classic favorite that’s packed with vibrant veggies and a creamy almond butter dressing. Spiralized zucchini noodles (zoodles) serve as a light and satisfying base, while crisp carrots, shredded purple cabbage, and crunchy red bell peppers add a rainbow of textures. A zesty, Whole30-compliant dressing made with coconut aminos, lime juice, and grated ginger ties everything together for a bold, tangy-sweet flavor profile. Perfect on its own or topped with grilled chicken, shrimp, or tofu, this no-cook recipe is ready in just 20 minutes, making it an ideal option for busy weeknights or meal prepping. Garnish with fresh cilantro and sesame seeds for a touch of elegance and extra crunch! Whether you’re following Whole30 or just looking for a refreshing, gluten-free dish, this salad is a must-try.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 pieces zucchini (large, for zoodles)
• 2 pieces carrots (julienned or spiralized)
• 1 piece red bell pepper (thinly sliced)
• 1 cup purple cabbage (shredded)
• 3 stalks green onions (thinly sliced)
• 0.5 cup cilantro (chopped, plus extra for garnish)
• 0.25 cup almond butter (unsweetened, Whole30-compliant)
• 3 tablespoons coconut aminos
• 2 tablespoons rice vinegar (substitute with apple cider vinegar for Whole30)
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon ginger (grated)
• 1 clove garlic (minced)
• 1 teaspoon sesame oil (toasted, optional for Whole30)
• 0.25 teaspoon crushed red pepper flakes
• 1 cup optional: grilled chicken, shrimp, or tofu (Whole30-compliant)
• 1 teaspoon sesame seeds (for garnish, optional)

Directions

Step 1

Using a spiralizer or julienne peeler, create zucchini noodles (zoodles) from the zucchinis. Place the zoodles in a large mixing bowl.

Step 2

Add the julienned carrots, sliced red bell pepper, shredded cabbage, green onions, and cilantro to the bowl with the zoodles. Toss to combine.

Step 3

In a small mixing bowl, whisk together the almond butter, coconut aminos, apple cider vinegar, lime juice, grated ginger, minced garlic, sesame oil (if using), and crushed red pepper flakes until smooth and creamy.

Step 4

Pour the dressing over the vegetable mixture and toss until everything is evenly coated.

Step 5

If desired, add grilled chicken, shrimp, or tofu for protein. Toss again to combine.

Step 6

Transfer the salad to a serving platter or individual bowls and garnish with additional chopped cilantro and sesame seeds, if desired.

Step 7

Serve immediately or store in an airtight container in the refrigerator for up to two days.

Nutrition Facts

Serving size	(1401.5g)

Amount per serving	% Daily Value*
Calories	1107.8

Total Fat 51.1g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 202.4mg	0%
Sodium 1122.7mg	0%
Total Carbohydrate 73.6g	0%
Dietary Fiber 22.3g	0%
Total Sugars 43.1g
Protein 98.9g	0%

Vitamin D 0IU	0%
Calcium 438.7mg	0%
Iron 9.9mg	0%
Potassium 3650.1mg	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: 40.0%

Protein: 34.4%

Carbs: 25.6%