Spicy Thai Zoodle Salad

$- Zucchini and vegetable components: - 2 medium zucchinis, spiralized into zoodles - 1 red bell pepper, thinly sliced into strips - 1 cup shredded carrots (about 2 medium carrots) - 1/2 cup sugar snap peas, trimmed and halved - 1/4 cup fresh cilantro leaves, roughly chopped - 2 green onions, thinly sliced on the diagonal - Dressings and seasonings: - 2 tablespoons sesame oil - 1 tablespoon fresh lime juice (about half a lime) - 2 tablespoons soy sauce (use tamari for a gluten-free option) - 1 tablespoon sriracha (adjust according to your spice preference) - 1 teaspoon honey or maple syrup (optional, for a hint of sweetness) - Sea salt to taste The zoodles give the salad a fresh base. Zucchini is low in calories and high in water. It makes a great substitute for pasta. The red bell pepper adds a sweet crunch. Shredded carrots bring color and some natural sweetness. Sugar snap peas add a nice bite along with their crisp texture. The dressing is where the magic happens. Sesame oil gives a nutty flavor that shines through. Fresh lime juice adds a burst of acidity, balancing the richness. Soy sauce brings a salty umami taste, making everything pop. Sriracha offers heat; you can adjust it based on how spicy you like your food. Honey or maple syrup can sweeten the mix just a bit, which makes the flavors sing. Together, these ingredients create a salad that is bright, fresh, and full of flavor. Each component plays a role in making your dining experience enjoyable. {{ingredient_image_2}} Start by spiralizing the zucchinis to make zoodles. Use a spiralizer to create long, thin strands. Once done, place the zoodles in a large mixing bowl. This helps them soften just enough for the salad. Next, add the thinly sliced red bell pepper, shredded carrots, and halved sugar snap peas. These colorful veggies add crunch and flavor. Mix them into the bowl with the zoodles. This forms a vibrant base for your salad. In a small bowl, whisk together the sesame oil, fresh lime juice, soy sauce, sriracha, and honey or maple syrup if you like a hint of sweetness. Mix thoroughly until the dressing is well blended. This sweet and spicy dressing brings the salad to life. Pour the dressing over the zoodle and veggie mixture. Use tongs or a large spoon to toss everything together. Make sure all the ingredients are coated but avoid breaking the zoodles. This keeps the salad looking fresh and appealing. Taste the salad to see if it needs more seasoning. Add sea salt or extra sriracha for more spice if desired. For the best flavor, let the salad sit for about 10 minutes. This allows the zoodles to soak up the delicious dressing. Enjoy your fresh and flavorful salad! When picking zucchini, look for firm ones. They should feel heavy for their size. A shiny skin shows freshness. Avoid zucchinis with soft spots or wrinkles. Select medium-sized zucchinis for the best texture. They spiralize nicely and hold up well in salads. You can control the heat in your salad. Start with one tablespoon of sriracha. If you want more spice, add more sriracha gradually. You can also mix in chili flakes for extra kick. For a milder taste, reduce the sriracha or use less soy sauce. Taste as you go to find your perfect level. This salad is great for meal prep. You can spiralize the zucchini a day ahead. Store the zoodles in a sealed container with a paper towel. This keeps them fresh and dry. Chop your veggies and make the dressing in advance, too. Just combine everything right before serving for the best taste. If you store it, the salad may get soggy. Add the dressing just before you eat. Pro Tips Use Fresh Zucchini: Opt for firm, fresh zucchinis to ensure your zoodles have the best texture and flavor. Adjust Spice Levels: Feel free to modify the amount of sriracha according to your taste preference for heat. Rest for Flavor: Let the salad sit for about 10 minutes before serving to enhance the flavors as the zoodles absorb the dressing. Add Crunch: For extra texture, consider adding additional toppings such as sesame seeds or fried shallots. {{image_4}} You can make this salad even better by adding protein. Here are some great options: - Chicken: Grilled or cooked chicken adds a nice touch. Use sliced breast or thigh. - Shrimp: Lightly sauté shrimp in garlic for a seafood twist. It pairs well with zoodles. - Tofu: For a plant-based option, use firm tofu. Pan-fry it for extra flavor and texture. Adding protein not only makes the salad heartier but also boosts its nutrition. Each choice adds a unique flavor and texture. Feel free to mix in other veggies. Here are some tasty alternatives: - Cucumbers: They add crunch and freshness. Dice them for easy bites. - Radishes: Thinly sliced radishes give a spicy kick. Their color brightens the salad. - Broccoli: Lightly steamed broccoli florets add a nutrient boost. They also offer a nice crunch. These swaps keep the salad exciting and help you use what you have on hand. The dressing is key to this salad. You can try different Asian-style dressings for variety: - Peanut Sauce: A creamy peanut sauce adds richness. It pairs well with the crunch of veggies. - Miso Dressing: This adds umami flavor. Mix miso paste with lime juice and a bit of water. - Cilantro Lime Vinaigrette: Blend fresh cilantro with lime juice for a zesty kick. Experimenting with dressings can change the whole vibe of your salad. Don't hesitate to get creative! To keep your Spicy Thai Zoodle Salad fresh, store it in an airtight container. Avoid adding the dressing until you are ready to eat. This prevents the zoodles from getting soggy. If you have leftover dressing, store it separately in a small jar. That way, you can enjoy the salad's crunch when you serve it. When stored properly, the salad lasts about 2 to 3 days in the fridge. The zoodles may lose some texture after a day, but they will still taste great. If you notice any signs of spoilage, like a bad smell or slimy texture, toss it out. Trust your senses! This salad is best served cold, so reheating is not necessary. If you use cooked ingredients like chicken or shrimp, warm them gently in a skillet over low heat. Avoid the microwave, as it can make the zoodles mushy. If you want to warm the salad slightly, let it sit at room temperature for a few minutes before serving. Zoodles are noodles made from zucchini. They are a great low-carb option. I love spiralizing fresh zucchini into long, noodle-like strands. You can use a spiralizer or a peeler to make them. Zoodles soak up dressings and flavors well, making them perfect for salads. They add a nice crunch and freshness to your meal. Yes, you can make this salad gluten-free! Just swap regular soy sauce for tamari. Tamari is a gluten-free version of soy sauce. It has a similar taste and works well in this recipe. Always check the label to be sure. This small change keeps the flavors intact without gluten. To make this salad vegetarian or vegan, swap honey for maple syrup. Maple syrup provides a sweet touch without animal products. All other ingredients are already plant-based. Feel free to add more veggies for added flavor. Try avocado or edamame for extra protein and nutrients. You can prepare this salad ahead of time! Just keep the dressing separate until you are ready to eat. This helps keep the zoodles crunchy. If you mix too early, the zoodles can get soggy. You can store the salad in the fridge for up to two days. Enjoy it fresh when you are ready! This blog post guides you through making a spicy Thai zoodle salad. We covered the ingredients, from fresh zucchini to flavorful dressings. You learned how to prepare zoodles, mix veggies, and create a tasty dressing. Tips on selecting zucchini and adjusting spice levels will help you customize your salad. We also shared ideas for protein additions and alternative veggies. Enjoy creating this light, healthy meal anytime!$

A refreshing and spicy salad made with spiralized zucchini, colorful vegetables, and a flavorful dressing.

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Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Thai

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, spiralized into zoodles
1 red bell pepper thinly sliced into strips
1 cup shredded carrots (about 2 medium carrots)
1/2 cup sugar snap peas, trimmed and halved
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup roasted peanuts, coarsely chopped
2 green onions thinly sliced on the diagonal
2 tablespoons sesame oil
1 tablespoon fresh lime juice (about half a lime)
2 tablespoons soy sauce (use tamari for a gluten-free option)
1 tablespoon sriracha (adjust according to your spice preference)
1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
to taste sea salt to taste

Instructions

Begin by spiralizing the zucchinis to form zoodles. Place the freshly made zoodles in a large mixing bowl, allowing them to soften slightly.
Add the thinly sliced red bell pepper, shredded carrots, and halved sugar snap peas to the bowl with the zoodles, creating a colorful base for the salad.
In a separate small bowl, whisk together the sesame oil, fresh lime juice, soy sauce, sriracha, and honey or maple syrup. Mix well until all the ingredients are harmoniously blended into a dressing.
Pour the prepared dressing over the zoodle mixture, ensuring all the ingredients are coated. Gently toss everything together using tongs or a large serving spoon, taking care not to break the zoodles.
Add in the chopped cilantro, coarsely chopped roasted peanuts, and sliced green onions to the salad. Toss lightly again to incorporate these flavorful additions throughout the salad.
Taste the salad and adjust the seasoning by adding sea salt or more sriracha if you desire additional spice.
For best flavor, let the salad rest for about 10 minutes before serving, allowing the zoodles to absorb the delicious dressing.

Notes

For best flavor, let the salad rest for about 10 minutes before serving.

Keyword healthy, salad, spicy, vegetarian, zoodles