Thai Chicken Veggie Noodle Salad With Creamy Peanut Dressing
If you love spiralized vegetables as much as I do then you’re going to love this Thai Chicken Veggie Noodle Salad. The peanut dressing is so delicious, I like to personally make double so I have extra in the fridge for other meals.
Instead of a straight-up zucchini noodles, I wanted color (especially since the peanut sauce isn’t super pretty) so the colors of the rainbow inspired me:
- Spiralized carrot for orange
- Sliced red pepper for red
- Purple Cabbage for purple (I love the look of purple in salads)
- Chopped broccoli for a deeper green
I also added diced, cooked chicken and cashews to round it out into a full meal.
You can use whatever spiralized vegetables you like, to make it work best for your preferences.
I’m going to say something really important about veggie noodles, and I want you to pay attention.
It’s not about taking away pasta, wheat products, or extra calories. It’s about adding more vegetables in.
As a nutritionist, I want to say that pasta is not the enemy! Pasta is healthy for you. However, veggie "noodles" are a fun way to add more color and vitamins/minerals to your dish.
If you’re looking for more tasty ways to add more vegetables to your diet here are some great recipes:
Thai Chicken Veggie Noodle Salad With Creamy Peanut Dressing
Recipe details
- 4 servings
- Prep time: 20 Hours Cook time: 0 Minutes Total time: 20 hr
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