Indulge in the delightful flavors of this Asian Noodle Salad, featuring zucchini noodles, vibrant veggies, succulent chicken (or shrimp), and a creamy peanut or almond dressing that's a taste sensation like no other.
1/4cupsmooth and creamy almond butter, can also sub with cashew butter, peanut butter, sun butter or tahini.
3tbsptoasted sesame oil
2tbsprice vinegar, can sub with coconut vinegar or 1 tbsp apple cider vinegar
Juice from 1 lime
2tbspmaple syrup, can sub with preferred sticky liquid sweetener. Use sugar-free maple syrup for lower carb option.
1tbspcoconut aminos, can sub gluten-free tamari or low sodium soy-sauce if not gluten-free
1garlic clovegrated or finely minced
1teaspoongrated fresh ginger
1-2teaspoonschili garlic sauce or Sriracha, to taste. Can use compliant hot sauce of choice
2-3Tablespoonsof hot waterto thin out (or more as needed)
For the Salad:
3large zucchini- Feel free to sub with another type of noodles such as cucumber noodles, shirataki noodles. For a more filling option, cooked rice noodles or any cooked noodles of choice work too.
1cupshredded red cabbage
12sugar snap peastrimmed and strings removed
¾cupmatchstick or grated carrots
1red bell pepperthinly sliced
1cupfrozen shelled edamame, defrosted, rinsed and drained
1cupcubed chicken, grilled or rotisserie works *can also use grilled shrimp or leave out or sub with tofu for meatless version.
½cupfresh chopped cilantro
¼cupfresh chopped Thai basil, leave out if you can't find it
Chopped nuts (almonds, cashews or peanuts) and lime wedges, for serving. Omit or use sunflower seeds or sesame seeds for a nut-free option.
Instructions
Make the dressing: Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor). Set aside.
For the salad: Use a spiralizer, vegetable peeler or mandoline to make thin zucchini noodles.
Add the zucchini noodles to a large bowl and toss together with a quarter of the dressing.**
Add cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
Pour the remainder of the dressing over the salad and toss to combine. Top with remaining herbs, chopped peanuts and serve with lime wedges if desired.
Recipe Notes
** we like my zucchini noodles raw with a slight crunch but if you prefer them slightly softer, you can sauté them in a pan on medium heat for 1-2 minutes (NO longer than 2 minutes) with 1 teaspoon sesame or coconut oil, then chill before combining with other ingredients - can be made ahead of time.
Nutrition Facts
Asian Noodle Salad
Amount Per Serving (1 serving)
Calories 537Calories from Fat 306
% Daily Value*
Fat 34g52%
Carbohydrates 36g12%
Fiber 8g32%
Sugar 24g27%
Protein 26g52%
* 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.