Tangled Thai Salad

A bowl of Tangled Thai Salad using spiralized beets, cucumber, jicama, and carrots with a tangy and spicy Thai dressing.


I'm so excited to share this spiralized Thai Salad recipe with the Today Show today! Head over to their website to see the recipe and also an instructional video for my version of Tangled Thai Salad.

Click Here to View The Recipe and Watch An Instructional Video!

The recipe uses a spiralizer (or spiral-slicer) to create noodles out of vegetables and is an awesome no-cook meal! The spicy almond dressing is from my Thai Shrimp Salad and I knew that it just had to be used for more than one dish because of how delicious it is!



If you don't have one yet, my favorite brand is the Paderno which you can order on Amazon or pick up at a local Williams-Sonoma store! I promise you, this will put some serious fun into your gluten-free or grain-free diet if it's starting to feel mundane!

Click Here to View The Recipe and Watch An Instructional Video!

Spiralizer Video

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Tangled Thai Salad



Cuisine: Thai

Category: Salads

PREP TIME: 20 mins

TOTAL TIME: 20 mins




  • 1 large English cucumber
  • 1 medium beet (preferably a golden beet, peeled
  • 1 large carrot, peeled
  • 1 medium jicama, peeled
  • 1 ½ cups cooked, shredded chicken
  • ¼ cup chopped Spicy Almonds (see note below)
  • sea salt and fresh cracked pepper
  • 1/4 cup fresh chopped basil
  • 1 lime


  1. Combine all of the dressing ingredients except the olive oil in a small blender or food processor and blend until smooth. Whisk in the dressing by hand. refrigerator until ready to use.
  2. Using a spiral vegetable slicer, or spiralizer, slice the cucumber into vegetable noodles and discard the seeds. Alternatively, use a julienne slicer to make long strips. Place the noodles in a large bowl and continue with the remaining vegetables.
  3. Top the salad with chicken, chopped almonds, and salt and pepper. Drizzle half of the dressing overtop and toss to coat. Divide between 4 bowls and serve with fresh basil and a lime wedge.

Cook’s note: Follow this recipe to make the Spicy Almonds, or use your favorite store-bought brand (plain almonds would work well too).

Keywords: gluten free, paleo, quick and easy, salad, Thai, spiralizer, no cook meal, summer salad