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This vibrant Thai peanut carrot noodle salad is perfect for busy cooks craving a fresh and flavorful meal in no time. It balances crunchy veggies with a creamy, tangy dressing that feels both healthy and indulgent. I often whip this up when I need something light but satisfying that also travels well to work or picnics.
I started making this after realizing how much my family loved the energy boost from fresh veggies combined with a bold sauce.
Ingredients
- Carrots: peeled and spiralized for a gluten-free noodle base that adds a natural sweetness. Choose firm carrots without cracks.
- Red bell pepper: sliced thin for crunch and extra color. Look for peppers with a glossy skin and no soft spots.
- Edamame: cooked and shelled to add protein and texture. Frozen edamame works well but thaw fully and dry to avoid watering down the dish.
- Fresh cilantro: chopped to bring brightness and a hint of citrus. Use vibrant green leaves for the freshest taste.
- Green onions: chopped for mild onion flavor that complements without overpowering. Select firm white and green parts.
- Rice vinegar: for tanginess that lifts the dressing without harshness. Choose a pale, clean vinegar.
- Soy sauce: adds savory depth and salt balance. Use low sodium if you want more control over saltiness.
- Fresh lime juice: for acidity and brightness. Always squeeze fresh limes for the best flavor.
- Honey: for a subtle sweetness to balance the tang and spice. Use raw honey for natural flavor.
- Minced garlic: adds aromatics and a slight bite. Fresh garlic is key for robust flavor.
- Creamy peanut butter: creates the rich, creamy texture and signature peanut flavor. Natural peanut butter without added sugar or oil is best.
- Salt: enhances all the flavors in the dressing. Adjust to taste.
- Crushed red pepper flakes: bring a gentle heat that can be adjusted or omitted based on preference.
Instructions
- Peel and Spiralize Carrots:
- Peel large carrots with a vegetable peeler and then spiralize them into long, thin noodles. This creates the base of the salad with a lovely texture that feels substantial without heaviness.
- Combine Vegetables:
- In a large mixing bowl, add the spiralized carrots, thinly sliced red bell pepper, shelled edamame, chopped fresh cilantro, and sliced green onions. Toss them lightly so the veggies start to mingle but remain crisp.
- Prepare Dressing:
- In a separate bowl, whisk together rice vinegar, soy sauce, fresh lime juice, honey, minced garlic, creamy peanut butter, salt, and crushed red pepper flakes. Whisk until the mixture is completely smooth and creamy. This emulsification brings all those flavors together in harmony.
- Toss Salad with Dressing:
- Pour the dressing over the veggie mixture and toss thoroughly making sure every strand and chunk is coated. Use tongs or clean hands to gently mix without breaking the delicate spiralized carrots.
- Chill and Serve:
- Transfer your dressed salad to the fridge for at least 15 minutes. Chilling helps the flavors meld and the carrots soften slightly while keeping their satisfying bite. Serve cold and enjoy this refreshing dish right away or within the next day for best taste.
My favorite ingredient has to be the creamy peanut butter because it magically transforms simple veggies into something indulgent and crave-worthy. This salad often brings back memories of lively family potlucks where everyone wanted a second helping of something light and fresh.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. Keep any extra dressing separate if you want to maintain maximum crunch from the carrots. Before serving, toss again gently to redistribute flavors.
Ingredient Swaps
Swap edamame with cooked chickpeas or tofu cubes for variety and to suit what you have on hand. You can use almond butter or cashew butter instead of peanut butter for a twist. Substitute lime juice with lemon if that’s what’s available.
Serving Ideas
Serve as a light lunch on its own or as a side salad alongside grilled chicken or fish. It also pairs well with simple jasmine rice for a more filling meal. Garnish with chopped peanuts or sesame seeds for extra texture.
Seasonal Twists
Add shredded cabbage or carrot ribbons mixed with thinly sliced cucumber in warmer months for crispness. In cooler weather, warm the dressing slightly and toss with roasted sweet potatoes for interesting contrasts. Bright herbs like mint or Thai basil can replace cilantro for regional flavor changes.
This salad makes a refreshing and easy meal that’s perfect for any season or occasion.
Frequently Asked Recipe Questions
- → How should the carrots be prepared for best texture?
Peeling and spiralizing the carrots into thin noodle-like strands ensures they are tender yet maintain a pleasant crunch that mimics traditional noodles.
- → What does the peanut dressing consist of?
The dressing combines creamy peanut butter with rice vinegar, soy sauce, lime juice, honey, and minced garlic, creating a balance of nutty, tangy, sweet, and savory flavors.
- → Can this dish be served warm or is it best chilled?
It’s best served chilled to highlight the crispness of the vegetables and the refreshing quality of the peanut dressing.
- → What role do the edamame and red bell pepper play?
Edamame adds a mild, buttery bite and protein content, while red bell pepper contributes sweetness and a vibrant color contrast.
- → How much heat does the dish have from the crushed red pepper flakes?
The crushed red pepper flakes provide a subtle underlying heat that complements the creamy peanut sauce without overwhelming the flavors.
- → Is there a recommended way to serve this dish?
Serving it chilled after at least 15 minutes in the fridge allows flavors to meld and makes the dish especially refreshing.