Zucchini Noodle Pad Thai Salad with Sesame-Cashew Dressing combines crisp, raw vegetables—carrots, zucchini, cabbage, arugula, and red pepper—with a creamy sesame-cashew dressing for a fresh, nutrient-packed meal.
As the year moves on, it’s a great time to recommit to healthier habits. This Zucchini Noodle Pad Thai Salad is a simple, satisfying option for lunch or dinner that supports those goals. It’s quick to assemble, stores well when prepped in advance, and travels easily for packed lunches. Bright, crunchy vegetables and a savory sesame-cashew dressing give all the flavor of pad thai without the heavy cooking.
I use peppery baby arugula as the base for its bold flavor, then layer spiralized zucchini noodles with sliced red pepper, shredded carrots, chopped cabbage and toasted cashews. A handful of fresh cilantro and a sprinkle of sesame seeds finish the salad. The sesame-cashew dressing ties everything together, offering a creamy, tangy, and slightly nutty profile that elevates the crisp vegetables and makes the salad craveable.
Zucchini Noodle Pad Thai Salad with Sesame-Cashew Dressing
Ingredients
For the salad dressing:
- 1/3 cup cashew butter
- 2 tablespoons reduced sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1/2 inch fresh ginger, grated
- 3 cloves garlic, minced
- water, if needed
For the salad:
- 5 ounces arugula
- 1 medium zucchini, spiralized*
- 1 large red bell pepper, sliced
- 1 cup chopped cabbage
- 1/2 cup shredded carrots
- 1/4 cup toasted cashews
- 2 tablespoons fresh cilantro, coarsely chopped
- sesame seeds, for garnish
Instructions
- In a small bowl, whisk together cashew butter, soy sauce (or tamari), rice vinegar, sesame oil, lime juice, grated ginger and minced garlic. Add water a little at a time while whisking until the dressing reaches your desired consistency.
- In a large bowl, combine arugula, spiralized zucchini, sliced bell pepper, chopped cabbage, shredded carrots, toasted cashews and cilantro. Drizzle with the sesame-cashew dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.
Notes
- If you don’t have a spiralizer, you can julienne the zucchini or shave it into ribbons with a vegetable peeler.
- Prepare the salad and dressing ahead of time and store them separately. Toss with dressing just before serving for maximum crunch.
Nutrition
Carbohydrates: 18 g,
Protein: 8 g,
Fat: 18 g
Nutrition information is an approximation and should be used as a guide.
Additional Info
