This hearty, crave-worthy Keto Asian Noodle Salad is dressed with a Pad Thai style peanut sauce that tastes amazing on pretty much everything! Make it as is for vegetarian keto – or add some grilled chicken or shrimp to take it to the next level! Easily made vegan by replacing the fish sauce, this keto salad recipe is already egg and dairy free!
If you’re a Pad Thai fan then you are going to love this Keto Asian Noodle Salad with Peanut Sauce! It’s loaded with pungent ginger, cilantro (optional if you’re a hater,) creamy rich peanut butter, and lots of colorful crunchy cabbage and chopped peanuts.
The shiritake noodles soak in all that delicious sauce and give you the chewy noodle texture that you might be missing on a low carb diet. Some people are put off by the flavor of zero carb noodles, but really you just need to give them a good rinse and drain them before using – then when you add them to a boldly flavored sauce like this one you won’t even be able to tell they aren’t the real thing!
Because this Keto Asian Noodle Salad contains no eggs or meat, it’s perfect for serving at BBQ’s or picnics where keeping salads at a safe temperature can be a challenge. It also tastes just as good if not better the day or two after you make it, so can be prepared ahead for a gathering, or just as meal prep for easy keto lunches during the week.
As mentioned above, while this Keto Asian Noodle Salad is vegetarian as made, you can easily bulk it up with cooked chicken or shrimp for a heartier meal.
Because there is no cooking required for this Keto Asian Noodle Salad, it won’t heat up your kitchen during the hot summer months, and it’s also super easy to throw together at a moments notice!
Also, since shiritake noodles keep for a long time in the refrigerator, you should always keep a few bags on hand so you can enjoy this tasty Pad Thai inspired salad whenever a craving hits! And once you taste it I have a feeling that, like me, you’ll be craving this delicious Keto Asian Noodle Salad allll the time! ?
Keto Asian Noodle Salad with Peanut Sauce Recipe Notes
Zero carb shiritake noodles can be found in the dairy or produce section of most grocery stores, but if you can’t get them where you live they are available for order on Amazon and other retailers. If you can’t get them at all, you can substitute more shredded cabbage, spiraled zucchini noodles (zoodles) or daikon radish.
If you have a peanut allergy you can easily substitute almond butter for the dressing and slivered almonds for the garnish.
If you have a nut allergy, sunflower butter and sunflower seeds would also be an acceptable substitute!
For strict vegetarian or vegan, replace the fish sauce with soy sauce or coconut aminos and you’re good to go.
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 cups shiritake noodles (drained and rinsed)
- 1/4 cup chopped peanuts
- 2 tablespoons minced ginger
- 1 teaspoon minced garlic
- ½ cup filtered water
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon wheat-free soy sauce
- 1 tablespoon fish sauce (or coconut aminos for vegan)
- ¼ cup sugar free peanut butter
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 tablespoon granulated erythritol sweetener
- Combine all of the salad ingredients in a large bowl.
- Combine all of the dressing ingredients in a blender or magic bullet.
- Blend until smooth.
- Pour the dressing over the salad and toss to coat.
- Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Do not freeze.
This post was created with our nice and easy submission form. Create your post!