Low Carb Asian Zucchini Noodle Salad

This crunchy, Asian zucchini noodle salad is a delicious way to eat your veggies. Spiralized zoodles mixed with a super tasty Asian dressing and topped with grilled chicken to make a complete meal. This is an easy and healthy lunch or dinner and you won’t miss the pasta. Only 5.2g net carbs and 214 calories without the chicken.

You might also like this low carb kung pao chicken salad.

Did you ever go to a party and someone brings that crunchy Asian ramen noodle salad? Well I love that but I wanted to make it low carb and gluten free so that meant I couldn’t use the ramen noodles. However I came up with this Asian zucchini noodle salad recipe and it was delicious!

I’ve become quite a fan of zoodles and other veggie noodles since I bought my first Paderno spiralizer 10 years ago. So I’ve made tons of spiralized veggie recipes on the blog but I’m trying to eat more and came across this older post and decided it was time to update.

This Asian noodle salad is colorful and full of flavor from the Asian dressing and crunchy veggies. Plus I added a cooked chicken breast and a some crunchy peanuts to make it a complete meal. I ate this for dinner and leftovers for lunch. This cold zucchini noodle salad is a good way to get more veggies in your diet.

Recipe ingredients I used and substitutions.

The simple ingredients I used for this healthy recipe are zucchini, carrots, green onions, keto honey, avocado oil, sesame oil, soy sauce and rice vinegar. I also seasoned with salt and black pepper, added cooked chicken and garnished with fresh cilantro and peanuts but they are optional.

Zucchini Noodles, Carrots and Green Onions
I used raw zucchini noodles because I wanted this to be lower carb and gluten free. However if you want you can use other spiralized veggies or even regular spaghetti if you don’t care about gluten or carbs.

I like the carrots and green onions for both flavor and taste. You could also use red onions or yellow onions but slice them very thin. You can use shredded carrots if it’s easier but I made mine more like noodles.

Keto Honey
Originally I used regular honey for this dressing recipe but since I had some keto honey in the pantry I used that today to keep the carbs done. You don’t use that much so you can use regular if you want. You can also use sugar substiute or regular white sugar if you want.

Avocado Oil, Sesame Oil, Rice Vinegar and Soy Sauce
If you can’t tolerate soy you can substitute with coconut aminos. You can also use low sodium soy sauce. I used avocado oil because I had that on hand but you can sub with olive oil. However I would definitely use the

You can usually find these in the International aisle at bigger grocery stores. I bought the sesame oil at Aldi but it was seasoning item. They also sell these at Target and probably Walmart.

For garnishes
I used fresh cilantro leaves but if you don’t like cilantro you can substitute with other fresh herbs like basil leaves or parsley. I also used crushed peanuts for extra crunch but you can also use crushed cashews or almonds or eliminate them altogether.

If you have a nut allergy try sesame seeds, sunflower seeds or pepitas (pumpkin seeds) as they would also be a great nut free option. And if you want to add some heat try some hot pepper chili flakes.

And lastly I pan fried a chicken breast and added that on top because I wanted more of meal than a side salad. You can also use shrimp, tofu or just eliminate it for a vegetarian option.

How to make Asian zucchini noodle salad.

Step 1: Using a spiralizer or vegetable peeler make your carrot and zucchinis into noodles and place in a large bowl. You can also use grated carrots instead of making them into noodles if you prefer.

Step 2: Get out a small mixing bowl and whisk together the salad dressing ingredients the oils, soy sauce, honey and rice vinegar. You can also add a sprinkle of salt and black pepper if you wish.

Step 3: Mix the dressing with the crunchy veggies and refrigerate. If you are adding chicken to this dish you can pan fry a chicken breast ahead of time or use leftover chicken from another dish. Rotisserie chicken also works great.

Then take it out and top with fresh cilantro, green onions, crushed peanuts and sliced chicken breast (optional).

Again you can eat this as a healthy meal or a refreshing salad side dish. Store leftovers in an airtight container. Note that the zucchini noodles with create some extra water in the dish but it will still taste good the next day.

Please scroll down to view the printable recipe card.

More healthy and delicious Asian salads to try.

Salads are my favorite food group so I have more than 80 salad recipes on this blog but here are few delicious recipes with Asian flavors that you might also like.

• keto Asian slaw
• tuna steak salad with sesame dressing
• rainbow asian slaw
• spring roll salad with tuna
• kung pao salad with chicken
• crunchy parsnip and carrot salad
• lemon ginger cucumber noodles salad

So if you too are a fan of those Asian ramen noodle salads or just want to use that vegetable spiralizer you got for Christmas, give this Asian zucchini noodle salad a try. It’s a great way to eat more veggies.

It’s super easy and you can make it for a light lunch or dinner any day of the week. It’s healthy, tasty and fast. What more can you ask for? Enjoy

The nutritional information for 1 serving with using keto honey, peanuts and cilantro but no chicken is: 214 cals / 19.3g fat / 7.4g carbs /2.2g fiber / 4.1g protein = 5.2g net carbs