Asian Zucchini Cucumber Noodle Salad makes the perfect healthy, gluten-free, noodle dish. Best of all, it’s easy to customize and full of flavor.
What’s Inside this Asian Zucchini Cucumber Noodle Salad
There’s zucchini, cucumbers, carrots, purple cabbage and a bell pepper. The dressing is made with peanut butter (you can sub in almond butter as well), rice wine vinegar, honey and a little bit of sriracha for a spicy kick.
And if you have some on hand, toss on some chopped Thai basil, mint and cilantro to complete the dish.
This Asian Zucchini Noodle Salad is also gluten free and really hits the spot when you are craving something healthy and delicious.
Asian Zucchini Cucumber Noodle Salad
Prep Time
15 mins
Total Time
15 mins
Asian Zucchini Cumber Noodle Salad makes a healthy, gluten-free noodle dish that is flavorful, bright and great served as a main dish or side dish.
Course: Main Course, Salad, Side Dish
Cuisine: American, Asian
Keyword: low carb dinner, zoodle recipe asian, zucchini noodles vegetarian
Servings: 2 servings
Calories: 317 kcal
Ingredients
- 2 medium zucchini
- 1 large English cucumber
- 1 medium carrot
- 1 red bell pepper julienned
- 1/3 cup purple cabbage shredded
- 1/3 cup cilantro leaves thinly chopped
- 1/4 cup Thai basil thinly chopped
- juice and zest of one lime
- 1/4 teaspoon freshly grated ginger
- 1/4 cup peanut butter can also sub in almond butter
- 1 teaspoon freshly grated ginger
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon sesame oil
- 1/8 teaspoon Sriracha and or chili flakes optional or to taste
- 2 tablespoons chopped peanuts
Instructions
- In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
- Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into “noodles.” Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
- Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.
Nutrition Facts
Asian Zucchini Cucumber Noodle Salad
Amount Per Serving (1 serving (1/2 recipe))
Calories 317 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g20%
Sodium 195mg8%
Potassium 1200mg34%
Carbohydrates 25g8%
Fiber 7g28%
Sugar 14g16%
Protein 12g24%
Vitamin A 8010IU160%
Vitamin C 126.8mg154%
Calcium 91mg9%
Iron 2.3mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
You might also like:
Pad Thai with Sweet Potato “Noodles”
Sriracha Crunchy Asian Ramen Noodle Slaw
Did you try this recipe?
jacquee | isugar coat it! -
The flavours here are some of my absolute favourite! Ever since my husband purchased the spiralizer, salad making has become less mundane. Love a great Asian-inspired dish!
Monica -
I could totally dig a handheld spiralizer. I can’t justify storing a regular one so I use my julienne peeler. I like this ! And this salad is totally what I need right now after a trip. Looks so refreshing and vibrant. I’d have lots of energy after eating that for lunch.
Thalia @ butter and brioche -
I love the zest, chilli and refreshing taste of asian flavours so I can imagine this salad is particularly delicious. It looks so fresh too!
rebecca -
this looks tasty
Emma -
I’ve been wanting a veggie spiralizer for ages and I love that this one is so small. This is definitely my kind of dish so fresh and tasty 🙂