Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing is a clean eating veggie noodle salad that’s crisp, refreshing, and bursting with Thai flavors! #eatseasonal
I’m back to my normal workouts now that the kids are back to school, because I got off track big time over the summer. Too much food, too many festivities, and not enough workouts mean one thing — extra hard workouts to work off the damage from summer. Let’s call it damage control! I exercised over the summer, but it was more hiking and biking, and very little anything else. I’m back at my high intensity interval training, TRX classes (I’ve been so sore..so SORE!), and trying to get back into running. I have a love/hate thing with running — I love how I feel after a run but hate the actual running part. I just tell myself to power through because that running stuff really does work.
This salad is a great, clean eating salad that won’t leave you feeling deprived by any means. It’s packed with carrot and cucumber “noodles”, which means I’ve used my spiralizer twice now! I’ve been very inspired to make a salad like this since I saw this one from Jenn at Peas & Crayons and included it in a seasonal produce round up I did. The mere sight of it made my mouth water! Since cucumbers and carrots are in season right now, this was the perfect time to do it.
Thai flavors are some of my favorite, and I’m ashamed that I’ve had no Thai dishes on my blog all this time. Consider this the first of many Thai-inspired dishes to come. 🙂
If you don’t have a spiralizer, of course you can still make this salad. You can grate the cucumber and carrot, or julienne them. I had some grated zucchini in the fridge leftover from a bread that’s coming soon, so I tossed that into the mix too. I also added all the usual suspects in a Thai salad — red bell pepper, green onions, plenty of cilantro, and chopped peanuts.
Sounding good so far? We haven’t even talked about the dressing yet, and that’s what gives this salad it’s big flavor punch. Thai peanut sauce/dressing is good enough to drink in my opinion. It’s the perfect blend of spicy-tangy-sweet-salty-peanut-buttery-goodness. It’s the perfect coating for all of these crisp, fresh veggies.
This salad is living proof that clean eating doesn’t have to be boring and flavorless — it’s anything but. Serve it as is for a light lunch, or with chicken or shrimp for a more satisfying main dish. It’s vibrant, fresh, and will definitely have you coming back for more. 🙂
And now, it’s Eat Seasonal time again! Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes. This month was full of fantastic produce, and I’m happy to say that I was able to incorporate 6 different varieties into this month’s dish!
Please don’t forget to visit the other gorgeous dishes from the Eat Seasonal bloggers, as well as Becky’s September Seasonal Produce Guide for even more inspiration. You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!
Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw by Floating Kitchen
Raspberry Peach Hand Pies by Foodie Crush
Roasted Red Pepper and Sweet Potato Soup by Cafe Johnsonia
Pumpkin Apple Cake with Caramel Sauce by Climbing Grier Mountain
Zucchini Banana Brownies by Kitchen Confidante
Pesto Chicken Stuffed Spaghetti Squash by Cookin’ Canuck
Classic Carrot Cake by Vintage Mixer
Easy Roasted Vegetable Spaghetti by Simple Bites
Peach and Arugula Pizza by Letty’s Kitchen
Slow Cooker Red Lentil Cauliflower Curry by Well Plated
Creamy Tomatillo Ranch Dressing by Mountain Mama Cooks
- 1 large cucumber
- 1 large carrot -- the biggest you can find
- 1 medium zucchini, grated
- 1 red bell pepper, seeded and coarsely chopped
- 2 green onions, sliced on the bias (white and green parts)
- ½ cup chopped fresh cilantro
- ½ cup chopped peanuts
- ¼ cup creamy peanut butter
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1½ tablespoons reduced sodium soy sauce
- 1 teaspoon freshly grated ginger*
- ¼ teaspoon crushed red pepper flakes*
- juice of 1 lime
- Prepare the cucumber and carrot noodles using a spiralizer, break the noodles up into smaller pieces, and place in a large bowl. If you don't own a spiralizer, simply grate or julienne the cucumber and carrot.
- Add the grated zucchini, bell pepper, green onions, and cilantro, and toss gently to combine. Set aside.
- Place the peanut butter, canola oil, vinegar, honey, soy sauce, ginger, red pepper flakes, and lime juice in medium bowl and whisk until combined. Add the desired amount to the salad and toss gently to combine. Top with the chopped peanuts, serve, and enjoy!
*If you want a spicier dressing, add more red pepper flakes.
Recipe by Flavor the Moments.