This easy Asian spiralized zucchini noodle salad is the perfect summer side! Simply mix, chill, and enjoy this refreshing low carb vegetable dish.
When it’s hot out, most of us like to grab something quick and light that doesn’t require cooking.
This Asian inspired spiralized zucchini salad is a perfect side to whip up on a hot summer day! It’s super refreshing, and all you have to do is mix the ingredients and let it chill.
I like it as an alternative to coleslaw when you want something a little more exciting that’s still cool and refreshing. I tend to get bored of coleslaw quickly, but not this salad.
This summer favorite tastes really light, but has a good amount of healthy fat to help curb your hunger. The combination of vegetables, nuts, and seeds makes it so satisfying!
This Asian zucchini noodle salad comes together in just a few simple steps. Simply mix the ingredients, make the keto dressing and stir in, then chill!
Here are the step by step instructions:
- Prepare the veggie noodles. Cut your spiralized zucchini into smaller pieces with kitchen shears or a knife, then set aside.
- Combine the salad ingredients. In a large bowl, combine the shredded cabbage, sunflower seeds, and sliced almonds. Add the zucchini to the bowl and stir to combine.
- Add the dressing and chill. In a small bowl, combine the oil, vinegar, and stevia with a fork or whisk to create the dressing. Pour the dressing over the salad and stir until everything is well coated. Place the salad in the refrigerator for at least 2 hours to blend the flavors.
This salad will have the best flavor if it can chill for at least 2 hours before serving.
This spiralized zucchini salad was inspired by recipes I’ve seen for chilled ramen noodle salads. They looked bright, flavorful, and like a fun side for hot summer days.
Those recipes add the ramen noodles raw. The moisture from the veggies and dressing helps to soften them up, but they still provide crunch.
Rather than use the high carb noodles, I decided to use spiralized zucchini instead. To make sure my noodle salad still had a nice texture, I used a good amount of sliced almonds and sunflower seeds.
The result is a low-carb ramen noodle style salad that still has that satisfying crunch!
To make this spiralized zucchini salad as easy as possible, I used a bag of pre-shredded cabbage. However, you can certainly shred your own cabbage if you want. One small head of cabbage would be about the equivalent.
You can also play around with the keto asian salad dressing for this dish. I debated what kind of vinegar to use and eventually chose plain white vinegar. But cider vinegar or rice vinegar would also be tasty.
It all depends on what kind of flavor you want for your salad.
More Zucchini Favorites
I love cooking with zucchini in the summertime. They’re easy to find at the store, and I always get a good crop out of my garden.
If you’re looking for more ways to cook with zucchini, check out a few of these favorite recipes:
- Pizza Zucchini Boats are a great way to pack in healthy veggies while curbing your pizza cravings — no crust required!
- Greek Zoodle Salad is a refreshing dish tossed in Greek salad dressing and served over fresh zucchini noodles.
- Crustless Zucchini Quiche only takes 10 minutes to prep for a delicious breakfast that can feed the whole family… plus leftovers!
- Zucchini Noodles Chicken Stir-Fry is a delicious Thai-inspired dish that’s loaded with healthy veggies.
- Choc Zucchini Cookies taste like a rich double-chocolate cookie. You’d never guess they’re made with zucchini!
Make sure you hold onto this Asian spiralized zucchini noodle salad recipe for your next cookout or picnic. The combination of refreshing flavors and easy prep make it a perfect summer side dish!
Plus, because there’s no meat or mayonnaise, this recipe is okay to sit out for a while. That makes it ideal for outdoor gatherings.
Spiralized Zucchini Asian Salad
Recipe Video (Click on Image to Play)
- 1 medium zucchini thinly spiralized
- 1 pound shredded cabbage
- 1 cup sunflower seeds shelled
- 1 cup sliced almonds
- ¾ cup avocado oil
- ⅓ cup white vinegar cider vinegar, or rice vinegar
- 1 teaspoon SweetLeaf stevia drops
- Cut the spiralized zucchini into smaller pieces with kitchen shears or knife. Set aside.
- In large bowl, combine cabbage, sunflower seeds, and almonds.
- Stir in zucchini.
- In small bowl, combine oil, vinegar, and stevia with fork or whisk.
- Pour dressing over vegetables and stir in.
- Chill for at least 2 hours before serving for best taste.
Array ( [serving_size] => 99 [calories] => 120 [carbohydrates] => 7.3 [protein] => 4 [fat] => 9.3 [saturated_fat] => 1 [cholesterol] => 0 [sodium] => 12 [fiber] => 3.7 [sugar] => 2.4 )
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First Published: June 24, 2016… Last Updated: July 16, 2020