Thai Zucchini Noodle and Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw spiralized zucchini and kale with mango, peppers, and quinoa dressed in Thai peanut sauce. Fresh, bright, and packed with vegetables and protein. A light, healthy meal that's quickly assembled.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 zucchini
- 2 cups kale salad mix
- 1 mango (, cored and diced)
- 1 red bell pepper (, cored and sliced)
- 1 cup cooked red quinoa
- 16-20 snow peas
- 1/4 cup slivered almonds
- Fresh basil (, mint and/or cilantro to taste, torn or slivered)
- Lime wedges
- For the Peanut Dressing
- 4 garlic cloves (, pressed )
- 1- inch knob of ginger (, grated)
- ½ cup creamy peanut butter
- ⅓ to ½ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon hot chile sauce (, (like Sambal Olek))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 853mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 947mg
- Calcium
- 134mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.