New, fresh, and uberly nutritious, a Thai Zucchini Noodle Salad makes the ideal sound lunch or potluck formula for the hotter Spring and Summer months! This chilly zucchini noodle serving of mixed greens is sans gluten, sans dairy, veggie lover, and vegetarian.
The handheld spiralizers are littler, so capacity is simpler, but at the same time are extremely hard to utilize. It is practically difficult to spiralize hard vegetables, similar to carrots or sweet potatoes.
Be that as it may, the tabletop spiralizers with suction-grasps lock onto the ledge to ensure the spiralizer does not slide around and enables you to get splendidly spiralized carrot and zucchini noodles in minutes!
The most straightforward approach to keep the veggies additional fresh is to set up the plate of mixed greens in the blink of an eye before serving and just refrigerate it for 15-30 minutes.
2 zucchini cut into noodles using spiralizer*
- 3 carrots cut into noodles using spiralizer*
- 1 cup cabbage thinly sliced
- ¼ cup peanut butter smooth
- 3 Tbsp. soy sauce gluten-free
- 2 Tbsp. lime juice
- 1 Tbsp. agave nectar or honey
- 1 tsp. sriracha sauce
- 1-2 Tbsp. water as needed
- ¼ cup cilantro finely chopped
- ¼ cup peanuts coarsely chopped
Instructions
- In a large bowl combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.
- In a separate medium-sized bowl, heat peanut butter up in the microwave for 15-30 seconds to ensure easier mixing.
- Add soy sauce, lime juice, agave nectar, and sriracha sauce to the bowl of peanut butter. Whisk to combine. Add water, as needed, until a smooth, salad dressing-like consistency is reached.
- Add peanut sauce, cilantro, and peanuts to the bowl of veggie noodles and toss to combine.
- Refrigerate for 15-30 minutes. Serve chilled and enjoy!
Read more our recipe Apple Cranberry Spinach Salad #vegan #recipevegetarian
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