July Recipes

Thai Peanut Salad

10 Minutes or Less Badge
Bowl of Thai peanut salad
Hands On:
10 minutes
Total Time:
10 minutes


  • 2 ½ cups fresh spiralized zucchini noodles
  • 1 ½ cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup frozen shelled edamame, thawed
  • ½ cup Hy-Vee Thai peanut sauce
  • 1 ½ cups mini sweet peppers, seeded and sliced
  • 8 oz Hy-Vee Fish Market fully cooked frozen shrimp, tail on, (26-to-30-count), thawed
  • ½ cup Hy-Vee salted party peanuts
  • ½ cup cilantro, chopped
  • Hy-Vee salt
  • Hy-Vee ground black pepper
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Combine zucchini noodles, shredded red cabbage, shredded carrot, and thawed edamame in a large bowl. Add Thai peanut sauce; toss to coat. Gently fold in mini sweet peppers, thawed shrimp, peanuts, and cilantro. Season to taste with salt and black pepper.

Nutrition Facts

Serving Size: 1
Serves: 4
Amount Per Serving
Calories: 58
% Daily Value*
Total Fat: 2g 3%
Saturated Fat: 0g
Cholesterol: 16mg 5%
Sodium: 138mg 6%
Total Carbohydrate: 6g 2%
Dietary Fiber: 2g 5%
Sugars: 3g 6%
Protein: 5g 9%

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