Raw Veggie Noodle Salad & Thai Coconut Sauce

Raw Veggie Noodle Salad with Thai Coconut SauceIt is officially starting to feel like spring and that means salads, right?! I think so. I have been craving salads for a while now, and I think I have satisfied my craving with this veggie noodle version. Ya’ll, this thai coconut sauce is so flavorful. I have been putting it on pretty much everything lately. Let’s talk about that, shall we? The sauce is to die for, it is slightly sweet with a little bit of spice, and has a nice subtle nutty and sesame flavor running through it. It is perfect with this salad, or you could do what I’ve been doing and drizzle it over stir-frys, roasted veggies, rice or even use it as a basting sauce for chicken. (spoiler alert—> chicken satay using this sauce is coming next week!) I. can’t. stop. eating. it.

Raw Veggie Noodle Salad with Thai Coconut SauceRaw Veggie Noodle Salad with Thai Coconut SauceThis is one of the quickest and easiest salads that I’ve ever made. All you really have to do is prep the veggies and shake up the sauce and you’re good to go. It is super light and refreshing, and I love that the vegetables are the star. Well, unless you put as much thai coconut sauce on them as I did, but we won’t talk about that.

The salad includes thinly peeled carrots, zucchini and cucumbers. Quick, simple, and no cooking required. I used a regular vegetable peeler for the cucumber and carrots, and then a julienne peeler for the zucchini. But you can do it however you like, if you don’t own a julienne, then just feel free to use a regular veg peeler on the zucchini. I just wanted to throw in a little bit different textures.

Raw Veggie Noodle Salad with Thai Coconut SauceTop if off with some chopped peanuts and lots of cilantro (add some chicken or tofu for a little more substance), and you have yourself a de-lish springtime meal.

Raw Veggie Noodle Salad & Thai Coconut Sauce

Yield: Serves 4


  • 1 large seedless cucumber (aka hothouse cucumber)
  • 4 large carrots
  • 4 zucchini
  • 1/3 cup chopped peanuts (or almonds)
  • 1/3 cup chopped cilantro
  • Thai Coconut Sauce
  • 1/4 cup canned coconut milk
  • 1/4 cup almond butter (or peanut butter)
  • 1/2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp honey
  • 2 tbsp GF soy sauce
  • 1 tsp red pepper flakes


  1. Combine all of the sauce ingredients in a jar and shake vigorously to combine. Set aside while you prepare the veggies to let the flavors intensify.
  2. Using a vegetable peeler, peel the carrots into thin ribbons. Using the same peeler, peel the cucumber until you start to get to the center, you don't want there to be too many seeds and water in your noodles.
  3. Using a julienne peeler, peel the zucchini into thin noodles.
  4. Combine the carrots, cucumber and zucchini noodles in a large bowl and toss to combine. Using a spoon, drizzle some of the sauce over the noodles and toss to combine. Use as much or as little of the sauce until you get it to your liking.
  5. Top with the chopped peanuts and cilantro and serve.

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