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Spiral Thai Slaw Salad {vegan & gluten free}
This bright and colorful Spiralized Thai Salad with tasty peanut dressing adds fun and flavor to dinnertime. It's easy to make and a great way to add in more veggies to your day!
Course
Salad
Cuisine
American, Thai
Prep Time
15
minutes
Total Time
15
minutes
Servings
2
(smaller servings or 1 large)
Calories
262
kcal
Author
Mary Ellen Valverde | VNutrition
Ingredients
2
zucchinis
1
large carrot
½
red pepper
¼
red cabbage
¼
Cup
slivered almonds
2
Tablespoons
fresh cilantro
, chopped
Peanut Dressing
2
Tablespoons
creamy peanut butter
3
Tablespoons
water or veggie broth
(more if needed)
1
Tablespoon
tamari
(or soy sauce if not gf)
.5
teaspoon
maple syrup
.5
teaspoon
garlic powder
.5
teaspoon
onion powder
1
Tablespoon
rice wine vinegar
1
Tablespoon
fresh lime juice
few
drops
sriracha
(optional but totally adds flavor)
Instructions
Spiralize zucchini and carrots.
Julienne/chop pepper and cabbage.
Add all sauce ingredients to small bowl and whisk.
Add vegetables to a large bowl and with drizzle dressing.
Top with almonds and cilantro.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
23
g
|
Protein:
16
g
|
Fat:
15
g
|
Fiber:
8
g
|
Vitamin A:
17250
IU
|
Vitamin C:
110.6
mg
|
Calcium:
80
mg
|
Iron:
40.7
mg