Spiralized Thai Zucchini Noodle Salad with Sriracha Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiralized zucchini noodle salad with shredded carrots and cabbage, dressed in a spicy sriracha vinaigrette and topped with peanuts and sesame seeds. Light, refreshing, and crunchy—a vegetable-forward meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2-3 extra large carrots
- 2 medium zucchini squash
- 1 cup thinly chopped/shaved cabbage
- 2-4 TBSP fresh chopped cilantro (or to taste)
- 2-4 TBSP chopped peanuts
- 1-2 tsp toasted sesame seeds
- 1 tsp chia seeds (totally optional)
- salt and pepper to taste
- 3 TBSP fresh lime juice ((lemon juice works too!))
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 3 TBSP honey
- 1 clove garlic (smashed + minced)
- 1 tsp Sriracha (plus extra to taste)
- ¼ tsp salt
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 405mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 39mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.