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Keto Thai Beef Zoodle Salad Recipe

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This keto Thai beef zoodle salad is quick, fresh, and full of flavor. Thin-sliced beef, crisp zucchini noodles, and a tangy Thai-style dressing make it a low-carb favorite. Ready in under 30 minutes and perfect for lunch, dinner, or meal prep.

Ingredients

Scale

For the Salad:

  • 2 large zucchini, spiralized

  • 250g flank steak, thinly sliced

  • 1 cup shredded red cabbage

  • ½ cup sliced bell pepper

  • 2 green onions, sliced

  • ½ cucumber, thinly sliced

  • ¼ cup fresh cilantro, chopped

  • 1 tbsp sesame seeds (optional)

  • ½ tbsp coconut oil

For the Dressing:

  • 2 tbsp lime juice

  • 1 tbsp fish sauce

  • 1 tbsp coconut aminos or tamari

  • 1–2 tsp monk fruit or Swerve sweetener

  • 1 clove garlic, minced

  • 1 tsp grated ginger

  • 1 tsp chili flakes (or ½ red chili, chopped)

  • 1 tsp sesame oil (optional)

Instructions

  1. Spiralize zucchini and pat dry with paper towels. Let sit for 10–15 mins to remove moisture.

  2. Mix lime juice, fish sauce, coconut aminos, sweetener, garlic, ginger, chili, and sesame oil in a bowl or jar. Set aside.

  3. Heat a skillet on medium-high. Add coconut oil and sear beef slices for 1–2 mins per side. Don’t overcrowd the pan.

  4. In a large bowl, combine zoodles, cabbage, pepper, cucumber, green onions, and cilantro.

  5. Pour dressing over the salad and toss well.

  6. Top with cooked beef and sprinkle sesame seeds. Serve fresh.

Notes

  • Keep zoodles raw to avoid sogginess.

  • Meal prep tip: store dressing and beef separately to keep veggies crisp.

  • Adjust spice level by using more or less chili.

  • Leftovers stay good in fridge for up to 3 days (undressed).

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-thai-beef-zoodle-salad/