Thai Zucchini Noodle Salad
Author: Kelly @ Life Made Sweeter
This Thai Zucchini Noodle Salad is the perfect healthy and tasty dish to use up that garden zucchini! Loaded with spiralized zucchini, tender chicken, fresh veggies, and drizzled with an amazing homemade peanut lime dressing that's sweet, spicy and tangy!
  • 3 large zucchinis
  • 1 cup shredded red cabbage
  • 12-15 sugar snap peas, trimmed and strings removed
  • ¾ cup matchstick or grated carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled edamame (defrosted, rinsed and drained)
  • 1 cup cubed chicken (grilled or rotisserie works) *leave out for meatless version
  • ½ cup fresh chopped cilantro
  • ¼ cup fresh chopped Thai basil (leave out if you can't find it)
  • Chopped peanuts and lime wedges, for serving
For the dressing
  • ¼ cup smooth and creamy peanut butter
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons apple cider vinegar
  • Juice from 1 lime
  • 2 tablespoons honey (or coconut sugar)
  • 1 tablespoon low sodium soy sauce (or tamari for gluten free)
  • 1 garlic clove, grated or finely minced
  • 1 teaspoon grated fresh ginger
  • 1-2 teaspoons chili garlic sauce or Sriracha (to taste)
  • 2-3 tablespoons of hot water, to thin out (or more as needed)
  1. Use a spiralizer, vegetable peeler or mandoline to make the zucchini noodles.
  2. Add the zucchini to a large bowl along with the cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
  3. Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor).
  4. Pour dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired.
Recipe by The Recipe Critic at