Thai Zoodle Salad

from ButterYum
makes 8 servings


  • 2 cup spiralized zucchini (about 1 medium zucchini)

  • 1 cup shredded carrots (or spiralized)

  • 1 cup shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 cup spiralized English cucumber

  • 1/4 cup sliced scallions

  • 1/4 cup chopped fresh cilantro


  • 3 tablespoons creamy peanut butter

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon minced garlic (or garlic paste)

  • 1 tablespoon minced ginger (or ginger paste)


  1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

  2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

  3. Serve immediately.


  • The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

  • Serve with a drizzle of Sriracha if you like some heat.

  • heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.