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If you’re craving a vibrant, crunchy, and utterly satisfying salad, the Spiralized Thai Salad with Peanut Lime Dressing Recipe is your new go-to. This dish is a dazzling medley of fresh veggies, spiralized into fun noodles that practically dance on your fork, all tossed in a creamy, zesty peanut lime dressing that balances sweet, tangy, and a hint of spice perfectly. It brings a burst of Thai-inspired freshness to your table without any cooking fuss, making it ideal for busy days or whenever you want to impress with something light yet indulgent.
Ingredients You’ll Need
These ingredients are simple but powerful in flavor, each playing a vital role in creating the exciting texture and perfect harmony of this salad. From crunchy cabbage and sweet red peppers to the creamy peanut butter and zesty lime juice, everything comes together brilliantly to make a dish that’s as beautiful as it is delicious.
- 1 large carrot: Spiralized for natural sweetness and a satisfying crunch.
- 1 English cucumber: Adds a cool, refreshing bite and vibrant green color.
- 1 red bell pepper (chopped): Brings bright color and a subtle sweetness.
- 1 scallion (chopped, green part only): Offers a mild onion flavor without overpowering.
- 1 small red cabbage: Adds crunch, color, and that signature leafy texture.
- Handful chopped cilantro: Fresh herbaceous note that lifts the dish.
- 1/4 cup peanut butter: The creamy base for the dressing, packed with nutty richness.
- 1 clove garlic (minced): Adds a punch of aroma and depth to the dressing.
- 2 teaspoons rice vinegar: Brings a gentle tang that brightens the flavors.
- 2 teaspoons soy sauce: Adds salty umami to balance the dressing.
- 2 teaspoons sesame oil: Provides a toasty aroma that takes the dressing over the top.
- Juice from 1.5 limes: Essential for that fresh citrus zing.
- 1/4 teaspoon powdered ginger: Adds warmth and a subtle spicy kick.
- 1/4 cup water: Helps blend the dressing to the perfect consistency.
- Thai chili paste (optional, to taste): For those who love a little heat and extra complexity.
How to Make Spiralized Thai Salad with Peanut Lime Dressing Recipe
Step 1: Whip Up the Dressing
Start by combining the peanut butter, garlic, rice vinegar, soy sauce, sesame oil, lime juice, powdered ginger, water, and Thai chili paste if you’re using it, in a blender. Blend everything until silky smooth. Making this dressing first lets all those beautiful flavors marry together while you prepare the veggies.
Step 2: Spiralize and Chop the Veggies
Next, spiralize your carrot, cucumber, and red cabbage using your favorite settings — I love using the angel hair blade for carrot, a straight blade for cucumber, and a coarser one for cabbage. This variety in shapes adds a wonderful texture dynamic. Toss these spiralized veggies with the chopped red bell pepper, scallion greens, and fresh cilantro in a big salad bowl.
Step 3: Toss and Serve
Pour the luscious peanut lime dressing over the salad and toss gently but thoroughly to coat every strand and chunk of veggie. Serve immediately to enjoy the fresh, crispy textures and bold flavors at their peak. Any leftover dressing keeps well in the fridge for a few days and can be stirred into noodles or drizzled on grilled meats.
How to Serve Spiralized Thai Salad with Peanut Lime Dressing Recipe
Garnishes
Sprinkle extra chopped peanuts or toasted sesame seeds on top for a delightful crunch that complements the salad beautifully. Fresh lime wedges on the side invite everyone to adjust the tanginess to their liking, and a handful of extra cilantro leaves brightens every bite even more.
Side Dishes
This salad pairs wonderfully with simple grilled chicken, shrimp skewers, or even tofu for a vegetarian meal. A side of jasmine rice or sticky rice complements the flavors, making it a satisfying and balanced feast with minimal effort.
Creative Ways to Present
Try serving the salad in hollowed-out cucumber boats or colorful bell pepper halves for a fun party presentation. You can also use small mason jars to layer the salad and dressing separately for an eye-catching picnic or lunchbox option that stays crisp and fresh until ready to eat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Spiralized Thai Salad with Peanut Lime Dressing Recipe in an airtight container in the refrigerator for up to two days. It’s best to store the salad and dressing separately if you want to maintain maximum crunch in the veggies. Simply toss together again before serving.
Freezing
This salad is best enjoyed fresh, so avoid freezing it. The fresh veggies and peanut lime dressing don’t freeze well and might lose their wonderful texture and flavor upon thawing.
Reheating
Since this is a fresh, raw salad, reheating is not recommended. Enjoy it chilled or at room temperature for the most refreshing experience.
FAQs
Can I use other vegetables for the spiralized Thai salad?
Absolutely! Feel free to swap in zucchini, jicama, or daikon radish to mix up textures and flavors. Each will bring its own unique crunch to the salad.
Is the peanut lime dressing vegan?
Yes, the dressing is vegan as long as you use soy sauce without fish ingredients and avoid any non-vegan add-ons. It’s a great plant-based option bursting with flavor!
Can I prepare this salad for a party or potluck?
Definitely! Just keep the dressing separate until you’re ready to serve to keep the veggies crisp and vibrant. It’s a crowd-pleaser that’s both refreshing and filling.
How spicy is the salad if I add Thai chili paste?
The spice level is really up to you. Start with a small amount of chili paste and adjust to taste. It adds just the right kick without overwhelming the other wonderful flavors.
What if I don’t have a spiralizer?
No worries! You can use a julienne peeler or a sharp knife to cut the veggies into thin strips. It won’t be quite the same fun noodle shape but the flavors and textures will still shine.
Final Thoughts
You absolutely have to try this Spiralized Thai Salad with Peanut Lime Dressing Recipe. It’s a refreshing, fun, and colorful way to enjoy fresh veggies dressed in a delightfully creamy and tangy sauce that’s impossible to resist. Whether you’re looking for a healthy lunch, a vibrant side, or an impressive dish to share, this recipe hits every mark with ease and joy.
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Print
Spiralized Thai Salad with Peanut Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blending
- Cuisine: Thai
- Diet: Vegetarian
Description
A vibrant and refreshing Spiralized Thai Salad featuring crisp carrot, cucumber, and cabbage tossed with a creamy peanut dressing bursting with lime and Thai chili flavors. Perfect as a light lunch or side dish.
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 smooth and creamy. Set aside.
- Spiralize the vegetables: Using a spiralizer, process the carrot on the angel hair setting, the cucumber on the straight blade setting, and the cabbage on the chipping blade. Transfer the spiralized veggies to a large salad bowl.
- Add remaining vegetables: Add the chopped red bell pepper, scallion greens, and chopped cilantro to the bowl with the spiralized vegetables.
- Toss and serve: Pour the prepared dressing over the salad and toss to coat evenly. Serve immediately to enjoy the freshness and crisp texture. Any leftover dressing can be stored in an airtight container in the refrigerator for a few days.
Notes
- Use fresh vegetables for the best crunch and flavor.
- The dressing can be adjusted in spiciness by varying the amount of Thai chili paste.
- Serve immediately after dressing to maintain crispness; leftovers may become soggy.
- The dressing keeps well refrigerated for up to 3 days.
