Rainbow Veggie Noodle Salad (Print Version)

Veggie noodles tossed in a creamy Thai peanut dressing for a fresh, colorful salad that's ready in just 20 minutes.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis
02 - 2 large carrots, peeled
03 - 1 large cucumber, seeded if desired
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, thinly sliced
06 - 2 tablespoons fresh cilantro, chopped

→ Thai Peanut Dressing

07 - 60 millilitres creamy peanut butter
08 - 30 millilitres soy sauce or tamari for gluten-free
09 - 15 millilitres freshly squeezed lime juice
10 - 15 millilitres rice vinegar
11 - 15 millilitres honey or maple syrup
12 - 5 millilitres toasted sesame oil
13 - 1 clove garlic, minced
14 - 2.5 grams fresh ginger, grated
15 - 30–45 millilitres warm water, to thin dressing

→ Toppings (optional)

16 - 2 tablespoons roasted peanuts, roughly chopped
17 - 1 tablespoon toasted sesame seeds
18 - Additional cilantro or sliced red chili

# How to Make It:

01 - Use a spiralizer or julienne peeler to make noodles from zucchini, carrots, and cucumber. Place them in a large mixing bowl.
02 - Add sliced red bell pepper, spring onions, and chopped cilantro to the bowl containing the vegetable noodles.
03 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, minced garlic, grated ginger, and 30 millilitres of warm water. Gradually add more water until the dressing is smooth and pourable.
04 - Pour the Thai peanut dressing over the vegetable noodles and toss thoroughly to ensure even coating.
05 - Transfer the salad to a serving dish or individual bowls. Top with roasted peanuts, toasted sesame seeds, and extra herbs or chili if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses only fresh vegetables and a handful of pantry staples
  • Ready to eat in just twenty minutes with zero cooking
  • Gluten and dairy free so perfect for varied diets
  • Easily adapts for nut or soy allergies
02 -
  • Packed with antioxidants from the variety of vegetables
  • Completely plant based with no added dairy
  • Stays crisp and fresh for several hours when covered and chilled
03 -
  • Use the freshest vegetables possible for maximum crunch and vivid colors
  • Whisk the dressing until completely smooth for an even coat on every bite
  • If your salad gets watery after sitting drain off excess liquid and toss again before serving

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