If you’re craving something fresh, vibrant, and bursting with flavor, the Spiralized Thai Salad Recipe is an absolute must-try. This dish combines crisp spiralized veggies with a creamy, tangy peanut dressing that dances on your taste buds, making it a perfect light meal or side dish. It’s colorful, healthy, and incredibly satisfying, capturing the essence of Thai flavors in one delightful salad that’s both fun to make and even more fun to eat.
Ingredients You’ll Need
The beauty of this Spiralized Thai Salad Recipe lies in its simplicity and the perfect harmony each ingredient brings to the table. Every item adds something special, from the crunch of fresh vegetables to the rich creaminess of peanut butter and the zesty punch of lime, creating a balanced and exciting mix.
- 1 large carrot: Provides sweetness and a satisfying crunch when spiralized into thin strands.
- 1 English cucumber: Adds cool, refreshing juiciness to the salad’s texture.
- 1 red bell pepper (chopped): Offers vibrant color and a subtle sweetness that brightens the dish.
- 1 scallion (green part only, chopped): Delivers a gentle onion flavor without overpowering the other ingredients.
- 1 small red cabbage: Brings gorgeous purple hues and a crunchy bite that stands up beautifully to the dressing.
- Handful chopped cilantro: Infuses fresh, herbal notes essential to authentic Thai flavors.
- 1/4 cup peanut butter: Creates the creamy, nutty dressing that ties the whole salad together.
- 1 clove garlic (minced): Adds depth and a savory punch to the dressing without overpowering it.
- 2 teaspoons rice vinegar: Injects a delicate tanginess that balances the richness of peanut butter.
- 2 teaspoons soy sauce: Provides umami and saltiness to lift the flavors.
- 2 teaspoons sesame oil: Offers a toasty, aromatic layer that’s key in Thai cuisine.
- Juice from 1.5 limes: Injects bright, fresh acidity needed to enliven the salad.
- 1/4 teaspoon powdered ginger: Adds a warm, slightly spicy undertone to the dressing.
- 1/4 cup water: Thins the dressing perfectly for drizzling over the veggies.
- Thai chili paste (optional, to taste): Gives the salad a kick of heat for those who like it spicy.
How to Make Spiralized Thai Salad Recipe
Step 1: Whip Up the Dressing
Start by combining the peanut butter, minced garlic, rice vinegar, soy sauce, sesame oil, lime juice, powdered ginger, water, and Thai chili paste (if using) in a blender or food processor. Blend until the dressing becomes smooth and creamy. This luscious sauce is what will brighten and bind all your salad ingredients together with a mouthwatering flavor punch.
Step 2: Spiralize the Veggies
Using your spiralizer, create noodles from the carrot, cucumber, and red cabbage. Feel free to pick your favorite settings – I love using angel hair for the carrot, a straight blade for the cucumber, and chipping blade for the cabbage to get varied textures. Combining these spiralized veggies with chopped red bell pepper, scallion, and fresh cilantro in a bowl results in a rainbow of crunchy freshness.
Step 3: Toss and Serve
Drizzle your beautifully blended peanut dressing over the veggie medley and toss lightly to coat everything evenly. Serve immediately for the best texture and flavor. If you have leftover dressing, store it in an airtight container in your fridge – it keeps for a few days and is great to drizzle on grilled meats or other salads.
How to Serve Spiralized Thai Salad Recipe
Garnishes
To make your Spiralized Thai Salad Recipe really sing, top it with a sprinkle of crushed peanuts for added crunch and an extra drizzle of sesame oil for aroma. A few fresh lime wedges on the side invite your guests to add an extra burst of brightness.
Side Dishes
This salad pairs wonderfully with grilled chicken, shrimp, or tofu for a light yet satisfying meal. You can also serve it alongside jasmine rice or sticky rice to complete a well-rounded Thai-inspired feast that’s perfect for summertime gatherings or casual dinners.
Creative Ways to Present
For a fun presentation twist, serve the Spiralized Thai Salad Recipe in individual mason jars or hollowed-out bell pepper bowls. You could also plate it over a bed of leafy greens to add dimension or even use rice paper wraps to turn it into fresh Thai-style spring rolls.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad and dressing separate for best texture. Store the spiralized veggies in an airtight container in the fridge and use them within 1-2 days to maintain their crunch. The dressing can last up to 4 days refrigerated.
Freezing
Because the salad relies on fresh, crisp vegetables and a creamy dressing, freezing is not recommended. The veggies lose their texture and the dressing can separate when thawed, which impacts the overall quality and taste.
Reheating
This salad is best enjoyed cold or at room temperature. Since it is a fresh, raw dish, reheating is unnecessary and will diminish the delightful crunch and vibrancy of the ingredients.
FAQs
Can I use other vegetables in this Spiralized Thai Salad Recipe?
Absolutely! Feel free to experiment with zucchini, jicama, or even radishes to keep things interesting and tailor the salad to your preferences.
Is this salad gluten-free?
Yes, as long as you choose gluten-free soy sauce, this recipe is naturally gluten-free and perfect for those with dietary restrictions.
How spicy is the salad if I add Thai chili paste?
The level of spiciness depends on how much chili paste you add. Start with a small amount and adjust to your heat tolerance for a gentle kick or a fiery punch.
Can I make this salad vegan?
Definitely! This recipe is naturally vegan since it’s plant-based and uses no animal products. Just ensure your soy sauce and chili paste are vegan-friendly if buying pre-made versions.
What’s the best way to spiralize vegetables if I’m new to it?
Start by trimming the ends and peeling tougher veggies if needed. Use a steady hand and choose the blade that suits your desired noodle thickness. Don’t rush; the process is fun and becomes easier with practice!
Final Thoughts
This Spiralized Thai Salad Recipe is one of those dishes that feels special yet so easy to prepare, perfect for sharing with friends or brightening up a weeknight dinner. Its combination of crisp veggies and luscious peanut dressing makes every bite a celebration of fresh, bold flavors. Trust me, once you try it, this salad will become a go-to favorite that you’ll want to make again and again.
Print
Spiralized Thai Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
Description
A fresh and vibrant Spiralized Thai Salad featuring crisp carrots, cucumber, red bell pepper, scallions, and red cabbage tossed with a creamy, tangy peanut dressing infused with garlic, lime, and sesame oil. This easy, no-cook salad is perfect for a light lunch or side dish bursting with authentic Thai flavors.
Ingredients
Vegetables
- 1 large carrot
- 1 English cucumber
- 1 red bell pepper, chopped
- 1 scallion, chopped (green part only)
- 1 small red cabbage
- Handful chopped cilantro
Dressing
- 1/4 cup peanut butter
- 1 clove garlic, minced
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Juice from 1.5 limes
- 1/4 teaspoon powdered ginger
- 1/4 cup water
- Thai chili paste (optional, to taste)
Instructions
- Prepare the Dressing: Add the peanut butter, minced garlic, rice vinegar, soy sauce, sesame oil, lime juice, powdered ginger, water, and optional Thai chili paste to a blender. Blend until the dressing is smooth and well combined. Set aside to allow flavors to meld.
- Spiralize the Vegetables: Using your spiralizer, process the carrot on the angel hair setting for thin, delicate strands, the cucumber with the straight blade for classic noodles, and the cabbage with the chipping blade for shredded texture. Place all spiralized vegetables in a large salad bowl along with the chopped red bell pepper, scallion greens, and cilantro.
- Toss and Serve: Pour the prepared peanut dressing over the vegetable mix. Gently toss to coat all the ingredients evenly. Serve immediately to enjoy the salad’s fresh, crisp texture. Any leftover dressing can be refrigerated in an airtight container for several days.
Notes
- The salad is best served fresh to preserve the crunchy texture of the spiralized veggies.
- Adjust the amount of Thai chili paste according to your tolerance for heat.
- Leftover dressing stores well in the refrigerator for up to 3 days.
- Feel free to add protein such as grilled chicken or tofu to make it a complete meal.
- Use gluten-free soy sauce if needed to make the salad gluten free.
