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Spicy Asian Zucchini Noodles

This chilled ‘noodle’ salad packed with crunchy veggies features a creamy almond butter dressing with a spicy kick. Serves 6 as a side dish or 4 as an entree with your protein of choice.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x
  • Cuisine: Paleo, Whole30, Vegan

Ingredients

Salad

  • 2 large zucchini, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or vegetable peeler
  • 1 large carrot, washed and ends trimmed – cut into ‘noodles’ using a spiral cutter or a julienne vegetable peeler
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup snow peas or sugar snap peas, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro leaves, roughly chopped

Sauce

  • 1/2 cup creamy almond butter (without added sugar)
  • 2 Tbsp avocado oil (may substitute olive oil) 
  • 1 Tbsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tsp grated fresh ginger (may substitute 1/4 tsp dried ginger)
  • Pinch of red pepper flakes or cayenne, to taste
  • 3 Tbsp coconut aminos
  • 1 Tbsp water
  • Juice of 1 lime
  • Lime wedges for serving

Instructions

  1. Cut zucchini and carrots into spirals or ‘noodles’ using a spiral vegetable cutter or handheld vegetable peeler (in which case, you get ‘ribbons’ rather than ‘noodles’) and place in a large bowl.
  2. Add red cabbage, snow peas green onions and cilantro. Toss lightly to mix then set aside.
  3. In a small bowl, whisk together all of the sauce ingredients. This will be thick but once you add it to the zucchini and the zucchini ‘sweats’ you’ll have the right consistency.
  4. Toss sauce with vegetables and garnish with additional cilantro. Serve with lime wedges, if desired.
  5. Store leftovers in a covered container in the fridge for up to 2 days.

Notes

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Nutrition

  • Serving Size: 1/5 of recipe
  • Calories: 260
  • Sugar: 5 g
  • Sodium: 135 mg
  • Fat: 22 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 6 g