Fresh Veggie Noodle Salad

The Joy of Fresh Veggie Noodle Salad

Fresh Veggie Noodle Salad is one of those dishes that never fails to bring a smile to my face. Fresh Veggie Noodle Salad combines the crisp crunch of zucchini noodles with the sweet bite of shredded carrots and the vibrant colors of bell peppers. As I prepare this dish, I can’t help but admire how the creamy peanut sauce transforms these simple vegetables into a truly delicious and nutritious meal. This salad, with its light yet satisfying flavors, is perfect for a quick lunch or as a colorful side dish at summer gatherings.

Creating the Perfect Salad

To make Fresh Veggie Noodle Salad, I start by spiralizing zucchini into delicate noodles, which add a delightful texture to the dish. I then toss these noodles with shredded carrots, thinly sliced bell peppers, and fresh bean sprouts. The . The key to the salad’s irresistible taste is the creamy peanut sauce, which I prepare by mixing almond butter with soy sauce, apple cider vinegar, lemon juice, and a few other flavorful ingredients. This sauce, rich and tangy, ties everything together beautifully.

Finishing Touches

Once the Fresh Veggie Noodle Salad is assembled, I make sure to sprinkle it with chopped almonds or cashews and additional cilantro for a finishing touch. The result is a dish that’s not only visually appealing but also packed with nutrients and a variety of textures. Whether I’m serving it at a family dinner or taking it to a potluck, this salad always receives rave reviews. It’s a go-to recipe for when I want something quick, healthy, and delicious.

The Joy of Sharing

Eating Fresh Veggie Noodle Salad makes me feel good about my choices and nourishes my body with wholesome ingredients. It’s a reminder that simple, fresh ingredients can come together to create something truly special. The salad is as versatile as it is tasty, and I love experimenting with different veggies and toppings. Every time I make it, I’m reminded of the joy that comes from preparing and sharing good food.

Chef’s Notes- Fresh Veggie Noodle Salad

• Freshness Matters: Serve this salad immediately after preparing it to prevent excess water release from the zucchini noodles, which can make the salad soggy.
• Add Protein: For a more substantial meal, pair this salad with grilled tofu or chicken. This adds protein and makes the dish more filling.
• Crunchy Veggies: Feel free to experiment with additional crunchy vegetables like cucumber, radish, or snap peas for extra texture and flavor.
• Make-Ahead Tips: If you plan to make this salad ahead of time, store the peanut sauce separately and mix it into the salad just before serving. This keeps the vegetables crisp and prevents them from becoming too watery.
• Adjust the Spice: Customize the spiciness of the peanut sauce by adjusting the chili flakes to your taste preference. If you prefer a milder sauce, use fewer chili flakes.

Fresh Veggie Noodle Salad

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Dive into this vibrant Fresh Veggie Noodle Salad, a delightful medley of zucchini noodles, carrots, and bell peppers, all tossed in a luscious peanut sauce. Perfect for a light lunch or a colorful side dish, this salad is vegan, gluten-free, and can be easily adapted for paleo and Whole30 diets. It’s a quick, healthy, and delicious way to enjoy your veggies!

Course: Appetizer, Salad, Side DishCuisine: Gluten-Free, Thai, VeganDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

0

minutes

Calories

91

kcal

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Veggie Noodle Salad

• 3 large zucchini spiralized into noodle shapes

• 2 cups shredded carrots about 2 large carrots

• 2 medium bell peppers thinly sliced

• 1 1/2 cups fresh bean sprouts

• 1/2 cup fresh cilantro leaves roughly chopped

• 3 green onions finely chopped

• Creamy Peanut Sauce

• 4 1/2 tablespoons creamy almond butter

• 2 tablespoons soy sauce or tamari

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon juice

• 1 1/2 teaspoons date paste

• 1/4 teaspoon onion powder

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon chili flakes

• For Serving

• Chopped almonds or cashews

• Extra cilantro leaves

• Additional bean sprouts

• Alternative Ingredients:

• Almond butter replaces peanut butter

• Soy sauce or tamari replaces coconut aminos

• Apple cider vinegar replaces rice vinegar

• Lemon juice replaces lime juice

• Date paste replaces tamarind paste

• Onion powder replaces garlic powder

• Ground turmeric replaces ground ginger

• Chili flakes replaces red pepper flakes

• Chopped almonds or cashews replaces chopped peanuts

Directions

• Prepare the Sauce – In a small bowl or jar, whisk together the almond butter, soy sauce or tamari, apple cider vinegar, lemon juice, date paste, onion powder, ground turmeric, chili flakes, salt, and black pepper until smooth and well combined. Set aside.
• Spiralize and Chop – Trim the ends of the zucchini and use a spiralizer to create noodle shapes. Place the zucchini noodles in a large mixing bowl. Add the shredded carrots, sliced bell peppers, and fresh bean sprouts.
• Combine Ingredients – Pour the prepared peanut sauce over the vegetable mixture. Toss gently to ensure all the veggies are evenly coated with the sauce.
• Add Fresh Herbs – Sprinkle in the chopped cilantro and green onions. Toss lightly once more to distribute the herbs without overmixing.
• Serve and Garnish – Transfer the salad to serving bowls. Top with chopped almonds or cashews and extra cilantro leaves for garnish. Enjoy immediately!

Equipment

• chef’s knife
• cutting board
• spiralizer
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 91kcal
• Carbohydrates: 11.2g
• Protein: 4g
• Fat: 3.9g
• Saturated Fat: 0.6g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 401mg
• Fiber: 3.2g
• Sugar: 7g
• Vitamin A: 4427IU
• Vitamin C: 59mg
• Calcium: 33mg
• Iron: 0.8mg

FAQs- Fresh Veggie Noodle Salad

Can I use almond butter instead of peanut butter?

Yes, almond butter can be used as a substitute for peanut butter if you prefer a nut-free option or have a peanut allergy. The flavor will be slightly different but still delicious.

What can I use if I don’t have coconut aminos?

You can substitute coconut aminos with soy sauce or tamari for a similar savory flavor. For a gluten-free option, make sure to use tamari.

How can I make the salad spicier?

To increase the spiciness of the salad, add more chili flakes to the peanut sauce. You can also use a pinch of cayenne pepper for an extra kick.

Can I make the salad in advance?

Yes, you can prepare the vegetables and peanut sauce in advance. Store the sauce separately in an airtight container in the refrigerator and mix it with the vegetables just before serving to keep everything fresh and crisp.

What’s a good alternative if I don’t have tamarind paste?

Date paste is a suitable alternative to tamarind paste, providing a similar sweet and tangy flavor. You can also use a bit of lemon juice for added acidity if date paste is not available.