Thai Zoodle Salad

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Spiralised zucchini with fresh vegetables, coriander and a spicy Thai dressing.

Course Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Thai

Keyword keto asian recipes, keto sides, keto Thai recipes, lchf Asian recipes, lchf sides, lchf Thai recipes, low carb Asian recipes, low carb nikki, low carb sides, low carb Thai recipes, paleo Asian recipes, paleo sides, paleo Thai recipes, thai zoodle salad

Prep Time 10

Cook Time 2

Total Time 12

Servings

Calories 162.6kcal

Ingredients

3 large zucchini, spiralised
1 Lebanese/Persian cucumber, deseeded and cut into strips
1 small red capsicum/bell pepper, cut into strips
1 red onion, finely sliced
1 cup fresh chopped coriander leaves
1/4 cup light taste olive oil
1 lime, the juice
1 tbsp fish sauce
2 tbsp sriracha
1/2-1 tsp sweetener
1 tbsp coconut oil

Instructions

Heat coconut oil in a frying pan, cook zoodles for a few minutes, tossing constantly until just heated through. Too long and they will go mushy and watery. Remove and allow to cool.
Combine in a bowl with cucumber, red capsicum, onion and coriander. Mix together olive oil, lime juice, fish sauce, sriracha and sweetener to make the dressing. Pour over salad and toss.

Notes

Net Carbs - 7.1g

Our Australian followers can get their Sukrin:1 from Australia's Sukrin Distibutor

Nutrition