Description
Enjoy a healthy and flavorful Thai Peanut Zoodle Salad, perfect for meal prepping and portable lunches. This low-carb dish is packed with fresh ingredients and a delicious peanut dressing.
Ingredients
Scale
- 2 medium zucchini, spiralized
- 1/2 cup shredded carrots
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2-4 tablespoons water, to thin
Instructions
- Prepare the peanut dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Layer your mason jars: Start with the dressing at the bottom.
- Add the zucchini noodles (zoodles) next.
- Layer the shredded carrots, red bell pepper, green onions, and cilantro on top of the zoodles.
- Top with chopped peanuts.
- Seal the jars tightly and refrigerate until ready to serve.
- When ready to eat, shake the jar well to distribute the dressing, then pour into a bowl.
Notes
- For a spicier dressing, add a pinch of red pepper flakes.
- Feel free to add other vegetables like edamame or snap peas.
- This salad is best enjoyed within 3-4 days when stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 jar
- Calories: Approximately 400 kcal (will vary based on exact ingredients and quantities)
- Sugar: Approximately 15g
- Sodium: Approximately 800mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 8g
- Protein: Approximately 15g
- Cholesterol: 0mg