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Thai Zoodle Salad

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 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
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