Thai Zoodle Salad

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, you won’t miss the noodles at all.

Spiralize a medium zucchini. I love using my spiralizer!

Add a colorful mix of vegetables. So pretty!

Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/2W5TAp2

• mini bar whisk https://amzn.to/3gDYUrv

• lime squeezer https://amzn.to/2EzBJvX

• toasted sesame oil https://amzn.to/2K3Mni1

• garlic paste https://amzn.to/3sqrDpe

• ginger paste https://amzn.to/3gFPw6A
  

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Thai Zoodle Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cup spiralized zucchini (about 1 medium zucchini)

• 1 cup shredded carrots (or spiralized)

• 1 cup shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup spiralized English cucumber

• 1/4 cup sliced scallions

• 1/4 cup chopped fresh cilantro

Dressing:

• 3 tablespoons creamy peanut butter

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1 tablespoon minced garlic (or garlic paste)

• 1 tablespoon minced ginger (or ginger paste)

Directions

1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

3. Serve immediately.

Notes

• Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.

• The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

• Serve with a drizzle of Sriracha if you like some heat.

Keto Sesame Zoodles with Roasted Pork

This delicious, low carb, Keto-friendly recipe is a revision of one I shared several years ago (here). Instead of using asian noodles, I used spiralized zucchini. The zucchini is barely cooked - basically it’s just heated through in the sauce just before serving so it maintains its structural integrity and ever-so-slight crunch. If you don’t have leftover roasted pork loin to add, just omit it and serve the zucchini doused in the tasty sesame sauce as a side dish.

Do you have a spiralizer - there’s just something zen about spiralizing veggies. I love-love-love using it.

Just for the fun of it, I decided to challenge myself and see if I could eat the entire bowl using only chopsticks. I had a great time slurping away and I’m happy to report I was able to finish my lunch without the use of a fork or spoon! I hope you’ll give this yummy recipe a try. Enjoy!

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3BfxHVm

• Japanese chopsticks https://amzn.to/3LogPAx

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Keto Sesame Zoodles with Roasted Pork

makes 2 servings

Printable Recipe

Ingredients

• 1 medium zucchini, spiralized into “zoodles”

• 6 ounces cooked pork loin, sliced into matchsticks

• 2 cloves garlic, minced

• 1/4 cup low sodium soy sauce

• 3 tablespoons toasted sesame oil

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons canola oil

• 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red pepper flakes)

• 2 scallions, sliced thin on the diagonal, green tops reserved for garnish

• Garnish with crushed red pepper flakes or Sriracha (optional)

Directions

1. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in the spiraled zucchini; stir well to combine.  

2. Remove from heat and garnish with green scallion tops. If desired, serve with crushed red pepper flakes and/or sriracha.

Keto stats: 460 calories, 21g protein, 40g fat, 11g carbs, 4g fiber, total 7g net carbs.