
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!
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Suzy Youngquist
Thank you Danielle! This looks and sounds refreshing and amazing – can’t wait to try! I am going to make this for a family birthday party this weekend!!
Danielle
Thank you! I hope you enjoy it 🙂
Kayleigh Larkins
Do you recommend the 3-blade or 4-blade spiralizer?
Danielle
I prefer the 3!
Robyn Fogler
I can’t wait to try this recipe. And I just got a gift card for W&S. I know what I am going to get with it.
Danielle
I hope you love it!
Jenna
This was SO good! The flavors are fantastic. I used cashew butter instead of almond butter as we have an almond intolerance, and yellow squash from our backyard instead of the english cucumber. Really delicious! Also, didn’t have time to do the nuts on top, but am making it again this weekend for another party and will definitely be spicing up some cashews for the topping. Love the crunch of the jicama and the “beet haters” gobbled it right up!
Danielle
Thank you! I’m so glad you liked it!
Michelle Clark
Made this tonight. It was delicious. My 15 year old daughter who doesn’t like cucumber wanted to know if it was wrong for salad to taste so good. Definitely making again soon.
Danielle
Haha! That’s awesome. So glad you guys liked it!
Melissa Flowers
I made this and it was amazing! My question is: Is there a way to keep the veggies from turning brown? I made a big batch and put it in the fridge right away and went I went a few hours later to get it out it looked brown and kind of wilted. I left all the ingredients separate (I didn’t put the dressing, nuts, basil, lime, or chicken on the veggies) until I went to eat it. Any tips or tricks? How long should the spriraled veggies keep? Thank you!!
Danielle
You can store them in ice water or try squeezing lime on them!