Spicy Thai Peanut Zoodle Salad

$- 2 large zucchini, spiralized into noodles (zoodles) - 1 red bell pepper, sliced thin - 1 cup shredded carrots - 1 cup bean sprouts - ½ cup fresh cilantro, chopped - ¼ cup green onions, sliced - ½ cup roasted peanuts, roughly chopped - 1 tablespoon sesame oil For this recipe, start with fresh zucchini. Spiralizing the zucchini makes it fun and light. The red bell pepper adds sweetness and color. Shredded carrots bring crunch and a bright orange hue. Bean sprouts add a fresh bite, while cilantro and green onions give a burst of flavor. Roasted peanuts provide a lovely crunch that you will enjoy. Finally, a drizzle of sesame oil rounds out the taste perfectly. - ¼ cup natural peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon lime juice - 1 tablespoon maple syrup (or honey) - 1 tablespoon sriracha (adjust to your spice preference) - 2-3 tablespoons warm water (to thin the dressing) The dressing combines rich peanut butter with soy sauce for depth. Lime juice adds acidity, balancing the flavors. Maple syrup or honey brings sweetness. Adjust the sriracha to fit your spice level. Warm water helps to make the dressing pourable and smooth. - Additional chopped cilantro - Lime wedges - Sesame seeds For a touch of finishing flair, consider adding extra cilantro. Lime wedges brighten the dish as a side. A sprinkle of sesame seeds adds a lovely texture and visual appeal. These toppings enhance the flavor and presentation, making your salad truly pop! Start by spiralizing the zucchini. You want long, thin noodles called zoodles. Use a spiralizer to get perfect shapes. Next, slice the red bell pepper into thin strips. This adds nice color and crunch. Shred the carrots and rinse the bean sprouts. Chop the fresh cilantro and slice the green onions. Once all the veggies are ready, combine them in a large bowl. Toss gently to mix everything well. Grab a separate bowl for the dressing. Add the natural peanut butter first. Then pour in the soy sauce, lime juice, maple syrup, and sriracha. Mix these ingredients well until they form a smooth sauce. If the dressing is too thick, add warm water a little at a time. Keep mixing until you reach a pourable consistency. Adjust the sriracha for your spice level. Now it's time to combine everything. Drizzle the spicy peanut dressing over the zoodle salad mixture. Use tongs to toss the salad well. Make sure each zoodle and vegetable gets coated in the dressing. Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts for extra crunch. Finish by drizzling sesame oil over the salad for a richer taste. Enjoy your fresh and flavorful dish! To spiralize zucchini, start with fresh, firm zucchini. Cut off both ends of the zucchini. Place it in a spiralizer and twist to create long noodles. If you don’t have a spiralizer, a vegetable peeler can work too. Just peel thin strips until you reach the core. Aim for long, thin strands for the best texture. Zoodles cook quickly and add a fun twist to any dish. The spicy peanut dressing can be as mild or fiery as you like. Start with one tablespoon of sriracha for a gentle heat. Mix it well and taste. Add more sriracha bit by bit until it’s just right for you. If it gets too spicy, add a little more peanut butter to balance the flavors. You can also reduce the amount of lime juice for a less tangy taste. A great presentation makes your salad stand out. Serve the zoodle salad in a large bowl or on a platter. Sprinkle chopped roasted peanuts on top for crunch. Add fresh cilantro and lime wedges for color and zest. For a professional touch, drizzle sesame oil over the salad just before serving. You can also sprinkle sesame seeds for added flair. Enjoy the compliments! {{image_2}} You can boost your salad’s protein with many options. Grilled chicken adds a savory flavor. Just slice it thin and toss it in. For a plant-based choice, try cubed tofu. Use firm tofu and pan-fry it for a nice texture. Shrimp also works well; simply cook them until pink and juicy. Feel free to mix in other veggies to suit your taste. Thinly sliced cucumbers add a cool crunch. You can also use shredded red cabbage for color and texture. Snap peas give a sweet bite, and radishes add a peppery kick. The key is to keep the colors bright and flavors fresh. To make this salad gluten-free, swap soy sauce for tamari. This keeps the flavor without gluten. For a vegan twist, use maple syrup instead of honey in the dressing. Every ingredient can fit your dietary needs while still being delicious. This salad remains tasty and nutritious for everyone! To keep your Spicy Thai Peanut Zoodle Salad fresh, store it in an airtight container. This helps maintain its crunch and flavor. I recommend separating the dressing from the salad if you have leftovers. This way, the zoodles don’t get soggy. You can mix them just before serving. When stored correctly, the salad lasts about 2-3 days in the fridge. After that, the freshness fades. Zoodles can release water over time, making the salad watery. To enjoy the best taste, eat it sooner rather than later. This salad is best served cold. If you want to warm it up, do so gently. Place it in a pan over low heat for a short time. Stir often to avoid cooking the zoodles too much. You can also add a little more dressing before heating. It helps keep the flavors bright and fresh. Yes, you can make this salad in advance. I recommend preparing the zoodles and veggies ahead of time. Keep them in an airtight container in the fridge. Make the dressing separately. When you’re ready to eat, mix them together. This keeps the veggies fresh and crunchy. If you need a substitute for peanut butter, try sunflower seed butter. It has a similar texture and taste. You can also use almond butter or cashew butter. Just watch out for allergies! Yes, you can use other vegetables to make a lower-carb option. Try spiralized cucumbers or carrots. They add a nice crunch and are low in carbs. You can mix them with zoodles for extra flavor and texture. Yes, feel free to use other nut butters for the dressing. Almond butter or cashew butter work well. Each nut butter adds its own unique flavor. Just remember to adjust the taste to your liking! In this blog post, we explored fresh ingredients, condiments, and optional toppings for a flavorful salad. I shared step-by-step instructions for preparing vegetables, making a spicy peanut dressing, and combining it all. Tips on spiralizing zucchini and adjusting spice levels help you achieve the best results. You can also find ways to customize the salad with proteins and vegetables and learn about storage practices. Remember, making your salad unique can be fun. Enjoy experimenting with ingredients and presentations!$

Dive into freshness with this Spicy Thai Peanut Zoodle Salad, a colorful and healthy dish perfect for any occasion! Made with spiralized zucchini, crisp veggies, and a creamy spicy peanut dressing, this salad is bursting with flavor. It's quick to prepare and can be on your table in just 15 minutes! Click through to explore the full recipe and make your mealtime exciting with this delicious zoodle twist!

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Ingredients

2 large zucchini, spiralized into noodles (zoodles)

1 red bell pepper, sliced thin

1 cup shredded carrots

1 cup bean sprouts

½ cup fresh cilantro, chopped

¼ cup green onions, sliced

½ cup roasted peanuts, roughly chopped

1 tablespoon sesame oil

For Spicy Peanut Dressing:

¼ cup natural peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 tablespoon maple syrup (or honey)

1 tablespoon sriracha (adjust to your spice preference)

2-3 tablespoons warm water (to thin the dressing)

Instructions

In a large bowl, combine the spiralized zucchini, sliced red bell pepper, shredded carrots, bean sprouts, cilantro, and green onions. Toss gently to mix the vegetables.

In a separate bowl, prepare the spicy peanut dressing. Combine the peanut butter, soy sauce, lime juice, maple syrup, and sriracha. Mix well until smooth. Add warm water gradually until you achieve your desired consistency (it should be pourable).

Drizzle the dressing over the zoodle salad mixture. Use tongs to toss everything together until the zoodles and veggies are well coated with the dressing.

Transfer the salad to a serving platter or individual bowls. Sprinkle chopped roasted peanuts on top for added crunch and flavor.

Finish with a drizzle of sesame oil for a richer taste.

Prep Time: 15 mins | Total Time: 15 mins | Servings: 4

- Presentation Tips: Serve immediately with lime wedges on the side for an extra zesty touch, and garnish with additional cilantro and a sprinkle of sesame seeds for that professional finish.