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Thai Zucchini Noodle Salad with Cabbage

Fresh, crisp & super nutritious. The perfect dinner for a warm summer night!

Prep time: 15 minutes Cook time: 30 minutes Serves: 4

Great source of…

✓ Healthy fats ✓ Carbohydrates ✓ Potassium ✓ Fiber ✓ Protein ✓ Magnesium ✓ Vitamins A, C, K


  • 2 zucchini cut into noodles (using spiralizer)
  • 3 carrots cut into noodles (using spiralizer)
  • 1 cup cabbage, thinly sliced
  • 1/4 cup peanut butter, smooth
  • 3 tbsp coconut aminos or low sodium soy-sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp sriracha or hot sauce
  • 1-2 tbsp water as needed
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup peanuts, coarsely chopped


  1. In a large bowl, combine spiralized zucchini noodles, carrot noodles, and sliced cabbage.
  2. In a medium bowl, heat peanut butter in microwave for 15-30 seconds.
  3. Add coconut aminos, lime juice, honey, and sriracha to bowl of peanut butter. Whisk until combined. Add water, as needed, until a smooth consistency is reached.
  4. Add peanut sauce, cilantro, and peanuts to bowl of veggie noodles. Toss to combine.
  5. Refrigerate for 15-30 minutes and serve!


  • Allergic to peanuts? Swap out peanut butter for almond, cashew, or sun butter!
  • Want to make it vegan? Use agave instead of honey!
  • Don't like cilantro? Try Thai basil instead!

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