spiralizing recipes - salads, gluten-free - thai chicken salad

thai chicken salad

This spicy salad is served cold but will warm you up. It can also be made with strips of rare beef or juicy pork.



2-4 servings

Prep time

15 minutes




399 mg

Dietary fiber

5.9 g

Total fat

9.6 g

Total carbs

18.1 g


10.8 g

Ingredients [ gluten-free ]

  • 2 large zucchinis

  • ½ rotisserie chicken, shredded

  • 1 head Napa or Chinese cabbage, shredded

  • ¼ cup fresh cilantro chopped

  • 1 cucumber, cut into matchsticks

  • ¼ cup peanuts, chopped

  • 3 green onions, thinly sliced

  • 1 garlic clove, minced

  • 2 Tbsp. peanut butter,

  • ¼ tsp. sesame oil

  • 2 Tbsp. water

  • ½ Tbsp. lime juice

  • ½ red chili pepper, deseeded and diced

  • ¼ tsp. fish sauce

  • 1 Tbsp. gluten-free tamari or coconut amino acids


  • Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  • Whisk dressing ingredients together in a small bowl. Don’t be afraid to taste it before you’re finished mixing, as you may want to increase or decrease certain ingredients to your taste. Add water to thin the dressing.
  • Mix all the salad ingredients in a large bowl and when it’s complete, pour the dressing over the salad.

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