A Thai Thai-style Zucchini Noodle Salad with Edamame Beans, Peanut Lime dressing, and chili makes a light lunch or dinner packed with flavor and ready to satisfy all your noodle cravings!
Can I just say, I’m in love with spiralizing? I know I’m about 10 years late to this party, but I’m here now, can I join in, please?
I try and stay away from the food “crazes” as much as possible, because mostly I believe whole food as it is, is good enough.
But if you hand me a raw zucchini (courgette if you’re in the UK!) I probably wouldn’t jump at the chance of just eating it.
However, spiralize that baby and I’m all over it.
I’m also a total stir-fry advocate. Stir fries to tick all the boxes in my mind, they are quick and healthy, you can throw in anything you like and you know it’s going to turn out fine.
By using spiralized vegetables instead of traditional noodles, you can take out a lot of heaviness and replace it with veggies, and trust me, the experience is pretty much the same… perhaps even more delicious!
Let’s talk about that dressing for a minute. It’s full of all those good Thai flavors, lime, rice wine vinegar, soy, and a little peanut butter to bring it all together in a thick creaminess.
The thickness of the peanut butter helps the dressing stick to all the noodles, making sure every mouthful is completely packed with flavor.
Try this easy recipe for a light lunch or dinner option this week!
Thai Zucchini Noodle Salad
- 3 zucchini
- 1/2 red onion
- 1 red chili medium
- 1-2 carrots
- edamame beans
Peanut Lime Dressing
- 1 red chili medium, de-seeded and deveined
- 2 tbsp ginger peeled, about a 2 cm piece
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp lime juice
- 2 tbsp peanut butter
- spring onion sliced
- coriander chopped
- sesame seeds
- peanuts crushed
- Spiralize the zucchini and carrot and place in a large bowl. If you don’t have a spiralizer, you can just chop it finely.
- Chop the red onion finely and mix with the carrot and zucchini.
- Steam the edamame beans then deshell them and put to one side until you are ready to plate up the salad.
- Blend all the ingredients for the dressing together for around 30 seconds until completely smooth and creamy. Pour as much dressing as you want over the zucchini, carrot and onion and mix so everything is thoroughly coated. If you don’t use it all, see the note at the bottom on how best to store the remaining sauce.
- Serve the salad on your favorite plate and top with the edamame beans, spring onion, coriander, more chopped chili, crushed peanuts and sesame seeds.
- Serve immediately.