Thai Zucchini Noodle Salad
A Thai Style Zucchini Noodle Salad with Edamame Beans, Peanut Lime dressing and chilli makes a light lunch or dinner packed with flavor and ready to satisfy all your noodle cravings!
Servings: 2
Calories: 245kcal
Ingredients
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
Toppings
- spring onion sliced
- coriander chopped
- sesame seeds
- peanuts crushed
Instructions
- 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.
Notes
The dressing can be stored in an airtight container for up to 2 weeks.
Nutrition
Calories: 245kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1125mg | Potassium: 1225mg | Fiber: 6g | Sugar: 15g | Vitamin A: 6120IU | Vitamin C: 126mg | Calcium: 85mg | Iron: 2mg