Rainbow Veggie Noodle Salad

This crisp and vivid rainbow veggie noodle salad brings a welcome burst of color and freshness to any table. With tender zucchini, sweet carrots, and cooling cucumber, all tossed in a creamy Thai-inspired peanut dressing, it is a dish that makes healthy eating something to look forward to. I love serving this when friends come by for lunch or as a vibrant side to a spring dinner.

The first time I served this to my veggie-loving parents it completely disappeared from the bowl and it is now their most requested salad when they visit.

Ingredients

• Zucchini: Medium sized with firm skin make the best veggie noodles Spiralize for long tender strands
• Carrots: Choose bright orange thick carrots for easy spiralizing or peeling These add natural sweetness
• Cucumber: Select firm seedless cucumbers for a fresh bite and lovely crunch
• Red bell pepper: Opt for a glossy pepper for bold color and juicy texture
• Spring onions: Look for crisp stalks for zesty onion flavor that balances the sweet dressing
• Fresh cilantro: Essential for a pop of herbiness Use fresh leaves and consider extra for garnish
• Creamy peanut butter: Choose unsweetened natural peanut butter for a rich base
• Soy sauce or tamari: Go gluten-free with tamari Look for a quality sauce for best flavor
• Lime juice: Freshly squeezed brings out all the tangy notes in the dressing
• Rice vinegar: Opt for unseasoned for clean brightness
• Honey or maple syrup: Either works beautifully for a touch of sweetness
• Toasted sesame oil: Use just a touch for a nutty aroma
• Garlic: Freshly minced for pungency
• Fresh ginger: Grate it fine for gentle spice and zing
• Warm water: Add little by little to get a silky pourable dressing
• Roasted peanuts: For crunch Buy unseasoned and roughly chop before adding
• Toasted sesame seeds: Sprinkle for nutty aroma
• Extra cilantro or sliced chili: Optional for color or heat

Step-by-Step Instructions

Prep the Veggie Noodles:

Use a spiralizer or julienne peeler to create long curly noodles from zucchini carrots and cucumber Collect the noodles in a large bowl and keep them as separate as possible to maintain color contrast

Add Crisp Extras:

Layer in thinly sliced red bell pepper and spring onions along with chopped fresh cilantro This makes sure every bite has a mix of textures and flavors

Mix the Peanut Dressing:

In a small bowl vigorously whisk peanut butter soy sauce lime juice rice vinegar honey sesame oil garlic and grated ginger Start with two tablespoons of warm water whisking until smooth Add more water a splash at a time until the dressing pours easily but still clings to the veggies

Coat the Salad:

Pour the dressing evenly over the veggie noodle mix Toss gently yet thoroughly using tongs or clean hands to coat every strand and slice The salad should look glossy but not soggy

Plate and Finish:

Arrange salad onto a serving platter or divide among bowls

Top and Serve:

Sprinkle chopped roasted peanuts and toasted sesame seeds over the top Add more cilantro or finely sliced chili for extra pop Serve right away for the crispest texture

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Zucchini is my favorite here because it soaks up the flavorful dressing and has just the right texture My niece once tried this salad at our family picnic and spent the rest of the afternoon asking for more veggies in noodle form

Storage Tips

This salad keeps best when the dressing is stored separately and tossed just before serving If already dressed cover the bowl tightly and keep chilled It will remain fresh for up to one day though the veggies are crispest in the first few hours I sometimes prep the noodles in advance and refrigerate them dry to save time on busy days

Ingredient Substitutions

To make this peanut-free substitute sunflower seed butter or smooth almond butter instead For those avoiding soy try coconut aminos as a swap for soy sauce You can also use agave instead of honey for a fully vegan option If you do not have a spiralizer julienne peeler or vegetable peeler works just fine

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Serving Suggestions

Pair this salad with grilled tofu steamed rice or simple grilled chicken for a complete meal It is also lovely served alongside summer rolls at a picnic For a fun presentation fill lettuce cups with the noodle salad and sprinkle with extra chili

Cultural Context

This dish draws inspiration from Thai peanut noodle salads but uses raw vegetables instead of traditional rice noodles The bright flavors and quick prep reflect the lively food markets of Thailand where crunchy fresh veggie salads are a street food staple I cherish how this recipe brings a taste of another culture to my kitchen with such ease

Recipe FAQs

→ Can I make the salad ahead of time?

It's best enjoyed fresh, but you can prepare the veggies and dressing in advance. Toss together just before serving for optimal texture.

→ Which noodles work best for this salad?

Zucchini, carrot, and cucumber made into spiralized or julienned noodles provide a refreshing crunch and vibrant colors.

→ How can I make this dish peanut-free?

Simply use almond butter or sunflower seed butter in place of peanut butter for a nut-free version of the Thai dressing.

→ What protein options can I add?

Grilled tofu, tempeh, or shredded chicken all pair well and can boost the protein content if desired.

→ How can I ensure the dish remains gluten-free?

Opt for tamari or coconut aminos in the dressing instead of soy sauce, and always check packaged ingredient labels.