August 11, 2021

Thai Zoodle Salad

This is the perfect side dish for a summer bbq. It’s not your typical salad- it’s bright, colorful, packed full of vegetables you might not expect to be in a salad, and it’s delicious. I used spiralized sweet potato and zucchini. You can spiralize them yourself or find them at the grocery store already done up for you. I spiralized the zucchini but bought the spiralized sweet potato because my heavy-duty spiralizer is in storage and I only have access to a cheap one currently. The salad is tossed in a sauce similar to peanut sauce except I used almond butter. If you tolerate peanuts and enjoy that flavor more, you can swap out the nut butter.

Thai Zoodle Salad

This Paleo and gluten-free side dish is full of vegetables and flavor. It will brighten up any table or bbq.





  • 3 C spiralized zucchini, about 2 small zucchinis
  • 3 C spiralized sweet potato
  • 1 1/2 C thinly sliced purple cabbage
  • 1 1/2 C shredded carrots
  • 1/2 C cilantro, roughly chopped
  • 2 green onions, thinly sliced
  • 1/3 C slivered almonds, toasted
  • 1/2 tsp sea salt


  • 2 garlic cloves, minced
  • 1 T minced ginger root
  • 1/4 C almond butter
  • 1/4 C orange juice
  • 1 lime, juiced
  • 3 T coconut aminos
  • 2 T honey
  • 2 tsp sesame oil

  1. In a large sauté pan, bring 2 cups of water to a boil. Add the sweet potato noodles and cook for 10-13 minutes. The noodles should be tender but not mushy. Drain the noodles and rinse with cold water. Set aside.
  2. Spread the spiralized zucchini on paper towels and sprinkle with the sea salt. Let them sit for about 10 minutes. After they have sat, use the paper towel to squeeze any excess water from them.
  3. In a large bowl combine the zucchini, sweet potato, cabbage, carrots, green onion, and cilantro. Toss everything together so it’s fully combined.
  4. Combine all the dressing ingredients in a high-speed blender or large jar for the immersion blender and blend until it's fully combined, about 2-3 minutes.
  5. Add the dressing and mix thoroughly. Sprinkle the almonds on top and serve cold.


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