Lunch & Dinner:

Thai Peanut Carrot Zoodle Salad

Butternut Squash noodles, topped with black beans, corn, tomatoes and a zesty Southwest-inspired dressing. This quick salad also tastes great with sweet potato and zucchini zoodles! 

Yield 4 servings
Prep Time 10 minutes
Total Time 10 minutes


3/4 lb spiralized carrot zoodles

1 bunch scallions, diced

1/2 cup chopped cilantro

1/3 cup salted and roasted peanuts

1 teaspoon ginger puree (or 1/2 teaspoon fresh grated ginger)

3 Tbsp Nature Nate’s Raw & Unfiltered Honey

3 Tbsp lime juice

3 Tbsp olive oil Salt and pepper, to taste

Add Nate's Honey to your cart New call-to-action New call-to-action New call-to-action New call-to-action


In a large serving bowl, toss zoodles with scallions, cilantro and peanuts.

In a small bowl, whisk together ginger puree, honey, lime juice and olive oil.

Drizzle dressing over zoodle mixture.

Salt and pepper to taste.

Serve and enjoy!

Buy Now