Go Back
+ servings
Top view of a large serving bowl of Asian zucchini noodle salad with chicken and vegetables

Asian Zucchini Noodle Salad with Thai Peanut Dressing

This Asian Zucchini Noodle Salad is the perfect healthy and tasty dish to use up that garden zucchini! Loaded with shredded chicken, sliced veggies, and drizzled with a flavor-packed homemade Thai peanut lime dressing that’s the perfect balance of sweet, spicy, and tangy!

Course Main Course
Cuisine Asian
Keyword asian take out copycat recipe, noodle salad recipe, peanut noodles recipe, zucchini noodles recipe
Prep Time 18 minutes
Total Time 18 minutes
Servings 3 servings
Calories 537 kcal
Author Kelly


For the Dressing:

  • 1/4 cup smooth and creamy peanut butter almond butter or sunflower seed butter work great as well
  • 3 Tablespoons toasted sesame oil
  • 2 Tablespoons rice vinegar or apple cider vinegar
  • Juice from 1 lime
  • 2 Tablespoons honey or coconut sugar
  • 1 Tablespoon low sodium soy sauce or tamari for gluten free
  • 1 garlic clove grated or finely minced
  • 1 teaspoon grated fresh ginger
  • 1-2 teaspoons chili garlic sauce or Sriracha to taste
  • 2-3 Tablespoons of hot water to thin out (or more as needed)

For the Salad:

  • 3 large zucchinis
  • 1 cup shredded red cabbage
  • 12 sugar snap peas trimmed and strings removed
  • ¾ cup matchstick or grated carrots
  • 1 red bell pepper thinly sliced
  • 1 cup frozen shelled edamame defrosted, rinsed and drained
  • 1 cup cubed chicken grilled or rotisserie works *can also use grilled shrimp or leave out for meatless version
  • ½ cup fresh chopped cilantro
  • ¼ cup fresh chopped Thai basil leave out if you can't find it
  • Chopped peanuts and lime wedges for serving


  1. Make the dressing: Whisk the dressing ingredients together until thoroughly combined (or pulse together until creamy in a food processor). Set aside.
  2. For the salad: Use a spiralizer, vegetable peeler or mandoline to make thin zucchini noodles.
  3. Add the zucchini noodles to a large bowl and toss together with a quarter of the dressing.**
  4. Add cabbage, snap peas, carrots, bell pepper, edamame, chicken and half of the cilantro and basil.
  5. 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

**I 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 Zucchini Noodle Salad with Thai Peanut Dressing
Amount Per Serving (1 serving)
Calories 537 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 6g30%
Cholesterol 35mg12%
Sodium 399mg17%
Potassium 1246mg36%
Carbohydrates 36g12%
Fiber 8g32%
Sugar 24g27%
Protein 26g52%
Vitamin A 7680IU154%
Vitamin C 112.4mg136%
Calcium 106mg11%
Iron 3.7mg21%
* 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.