Get ready to transform your boring salad routine with this mind-blowing spiralized Thai zucchini noodle sensation! Imagine twirling your fork into a vibrant, zesty dish that's not just a salad, but a culinary adventure that takes your palate on a spicy, refreshing journey through the heart of Thai cuisine. Packed with crisp vegetables, tangy sriracha dressing, and bursting with fresh herbs, this low-carb, gluten-free masterpiece will make you forget all about traditional pasta salads forever.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 medium zucchini
- 1 cup shredded carrots
- 1 red bell pepper, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup sriracha sauce
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Wash the zucchini thoroughly and trim off the ends. Using a spiralizer, create long, thin noodle-like strands from the zucchini. If you don't have a spiralizer, you can use a julienne peeler or vegetable peeler to create similar noodle shapes.
- Place the zucchini noodles in a large mixing bowl. Gently pat the noodles with paper towels to remove excess moisture, which helps prevent the salad from becoming watery.
- Add the shredded carrots and thinly sliced red bell pepper to the bowl with the zucchini noodles.
- In a separate small bowl, whisk together the sriracha sauce, lime juice, and sesame oil to create the dressing. Season with salt and pepper to taste.
- Pour the sriracha dressing over the vegetable noodles and toss gently to ensure even coating. Let the salad sit for 5 minutes to allow the flavors to meld together.
- Sprinkle chopped fresh cilantro and green onions over the salad just before serving.
- For best results, serve immediately while the zucchini noodles are crisp and fresh. Can be garnished with additional cilantro or a sprinkle of sesame seeds if desired.
Tips
- Moisture is the enemy of a great zucchini noodle salad. Always pat your spiralized zucchini dry to prevent a watery dish.
- For the best texture, use fresh, firm zucchinis and spiralize them just before serving.
- If you don't own a spiralizer, a julienne peeler works great as an alternative.
- Let the salad sit for 5 minutes after dressing to allow flavors to meld, but serve quickly to maintain the noodles' crispness.
- Customize the heat level by adjusting the amount of sriracha sauce to suit your spice tolerance.
- For added protein, consider topping with grilled chicken, shrimp, or tofu.
- Store any leftovers in an airtight container, but note that the salad is best enjoyed fresh.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 10g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
