Thai Peanut Cauliflower Noodle Salad

This Thai Peanut Cauliflower Noodle Salad is a refreshing and nutritious dish that combines the crunch of fresh vegetables with the creamy richness of peanut sauce. Perfect for a light lunch or as a side dish, this salad is low in carbs but high in flavor, making it an ideal choice for those on a keto diet.

Course Lunch

Cuisine Thai

Keyword Cauliflower Noodles, keto salad, Low-Carb Salad, Thai Cuisine, Thai Peanut Cauliflower Noodle Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 245kcal

Equipment

Food processor
Large skillet
Mixing bowl
Measuring cups and spoons

Ingredients

For the Salad

1 medium head cauliflower (about 1.5 lbs / 680g)
1 cup shredded carrots (about 4 oz / 113g)
1 red bell pepper thinly sliced (about 6 oz / 170g)
1 cup cucumber julienned (about 8 oz / 227g)
¼ cup chopped green onions (about 1 oz / 28g)
¼ cup chopped fresh cilantro (about 1 oz / 28g)

For the Peanut Sauce

⅓ cup natural peanut butter (about 3.5 oz / 100g)
3 tablespoons soy sauce (or coconut aminos for a soy-free version)
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon erythritol or preferred keto sweetener
1-2 tablespoons water (to thin the sauce)
1 teaspoon minced garlic
1 teaspoon grated fresh ginger

Instructions

Remove the leaves and stem from the cauliflower head. Cut it into florets. Using a food processor, pulse the florets until they resemble rice or noodles. Be careful not to over-process; you want a noodle-like texture. Alternatively, you can use a box grater to shred the cauliflower.
In a large skillet, heat a splash of water over medium heat. Add the cauliflower noodles and cover. Steam for about 3-5 minutes until just tender. You want them to retain some crunch. Drain any excess water and set aside to cool slightly.
While the cauliflower is cooling, prepare your vegetables. Shred the carrots, slice the red bell pepper, and julienne the cucumber. Chop the green onions and cilantro.
In a medium bowl, combine the peanut butter, soy sauce, lime juice, sesame oil, erythritol, minced garlic, and grated ginger. Mix well until smooth. If the sauce is too thick, add water one tablespoon at a time until you reach your desired consistency.
In a large mixing bowl, combine the cooled cauliflower noodles, shredded carrots, sliced bell pepper, cucumber, green onions, and cilantro. Pour the peanut sauce over the salad and toss gently until all ingredients are well coated.
Divide the salad among plates or bowls. Garnish with additional cilantro or chopped peanuts if desired. Enjoy immediately or refrigerate for up to an hour before serving for a colder option.

Notes

For added protein, consider adding grilled chicken or shrimp. This salad can be made ahead of time; just store the peanut sauce separately until ready to serve to keep the vegetables crisp.

Nutrition