Thai Zoodle Salad

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This salad uses Thai flavours with zoodles and is honestly one of the nicest salads I’ve ever made. It really exceeded my expectations and has a good amount of fresh vegetables in it. It’s great to pair with any protein especially chicken, steak, salmon and prawns. Try pairing it with my Thai Red Curry Baked Chicken!

The flavours and fresh taste of this Thai Zoodle Salad are what I think really makes the dish. It has a spicy dressing using sriracha, which you can reduce or increase to control the spiciness level of the salad. One thing I really like with this salad is it’s easy to store leftovers. The vegetables marinate in the dressing to give an even more intense flavour with any leftovers.

One of the most important steps is not to overcook your zoodles! You really want to just lightly heat them through, otherwise they will become soggy, mushy and lose their texture! As always the sweetener here is used to balance the other flavours and give a more authentic flavour, but of course if you don’t approve of natural sweeteners, you can always leave it out. Just note that the spiciness will be stronger without the sweetener so you may need to adjust amounts for this.

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Thai Zoodle Salad

Spiralised zucchini with fresh vegetables, coriander and a spicy Thai dressing.

Course Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Thai

Keyword keto asian recipes, keto sides, keto Thai recipes, lchf Asian recipes, lchf sides, lchf Thai recipes, low carb Asian recipes, low carb nikki, low carb sides, low carb Thai recipes, paleo Asian recipes, paleo sides, paleo Thai recipes, thai zoodle salad

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 162.6kcal

Ingredients

• 3 large zucchini, spiralised
• 1 Lebanese/Persian cucumber, deseeded and cut into strips
• 1 small red capsicum/bell pepper, cut into strips
• 1 red onion, finely sliced
• 1 cup fresh chopped coriander leaves
• 1/4 cup light taste olive oil
• 1 lime, the juice
• 1 tbsp fish sauce
• 2 tbsp sriracha
• 1/2-1 tsp sweetener
• 1 tbsp coconut oil

Instructions

• Heat coconut oil in a frying pan, cook zoodles for a few minutes, tossing constantly until just heated through. Too long and they will go mushy and watery. Remove and allow to cool.
• Combine in a bowl with cucumber, red capsicum, onion and coriander. Mix together olive oil, lime juice, fish sauce, sriracha and sweetener to make the dressing. Pour over salad and toss.
  

Notes

Net Carbs - 7.1g

Our Australian followers can get their Sukrin:1 from Australia's Sukrin Distibutor

Nutrition

Calories: 162.6kcal | Carbohydrates: 9.3g | Protein: 2g | Fat: 14g | Fiber: 2.3g | Sugar: 5.6g