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Thai Zucchini Noodle Salad

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 2 to 3

INGREDIENTS

3

large zucchinis

1 cup

shredded red cabbage

12

sugar snap peas, trimmed and strings removed

3/4 cup

matchstick or grated carrots

1

red bell pepper, thinly sliced

1 cup

shelled edamame (defrosted, rinsed and drained)

1 cup

cubed chicken (grilled or rotisserie works) *leave out for meatless version

1/2 cup

fresh chopped cilantro

1/4 cup

fresh chopped Thai basil (leave out if you can't find it)

Chopped peanuts and lime wedges, for serving

1/4 cup

smooth and creamy peanut butter

3 tbsp

toasted sesame oil

2 tbsp

apple cider vinegar

Juice from 1 lime

2 tbsp

honey (or coconut sugar)

1 tbsp

low sodium soy sauce (or tamari for gluten free)

1

garlic clove, grated or finely minced

1 tsp

grated fresh ginger

1 tsp

chili garlic sauce or Sriracha (to taste)

2 tbsp

hot water, to thin out (or more as needed)