Save There's something about a spiralized vegetable that feels like instant celebration, even on the most ordinary Tuesday afternoon. I discovered this peanut zucchini noodle situation while standing in my kitchen with a brand new spiralizer, determined to figure out what I'd just bought, and honestly, the first thing I made was this—and it never left rotation. The combination of that tangy, creamy sauce coating tender zucchini strands with the snap of fresh carrots and peppers felt like someone had finally cracked the code on making vegetables feel like the main event instead of the supporting role. It's become the salad I make when friends stop by unexpectedly, or when I need something that tastes vibrant without spending an hour at the stove.
The first time I served this to my partner, he spun his fork through the noodles with this look of pleasant surprise, like he'd expected rabbit food but found something actually delicious instead. That one meal proved to me that healthy doesn't have to mean boring—it just means you're paying attention to flavor in a different way. Now it's the thing I reach for on those nights when we both need something light but satisfying, something that fills the bowl and the appetite without the afternoon food coma.
Ingredients
- Zucchini, spiralized (4 medium): The foundation here—use zucchini that's medium-sized and relatively firm, because massive watery ones will release liquid and dilute your sauce before you know it.
- Shredded carrots (1 cup): They add sweetness and color, but raw is key because cooking them even slightly defeats the purpose of this bright, raw salad.
- Red bell pepper, thinly sliced (1): The raw crispness here is essential; it's the textural contrast that keeps every bite interesting.
- Scallions, thinly sliced (2): A quiet ingredient that does serious work—they add a gentle onion note that ties everything together without overwhelming.
- Fresh cilantro, chopped (1/2 cup): This isn't optional if you like cilantro; it's what makes this feel fresh and alive rather than just dressed vegetables.
- Roasted peanuts, chopped (1/4 cup plus extra): Toast them yourself if you can—the difference between bagged and freshly roasted is the difference between okay and memorable.
- Creamy peanut butter, natural unsweetened (1/3 cup): The quality here matters enormously; cheap peanut butter with hydrogenated oils will make the sauce taste thin and plasticky.
- Soy sauce or tamari (2 tablespoons): Use tamari if you're avoiding gluten; it has the same depth without the wheat.
- Rice vinegar (1 tablespoon): This is what gives the sauce its gentle tang without the harsh bite you'd get from regular vinegar.
- Honey or maple syrup (1 tablespoon): It rounds out the sauce and balances the salt and heat; maple syrup makes it slightly more vegan-friendly if that matters.
- Toasted sesame oil (1 tablespoon): Don't skip the toasted version—regular sesame oil is milder and won't carry the same nutty flavor that makes this sing.
- Fresh lime juice (1 tablespoon): Always fresh; bottled tastes like regret by comparison.
- Sriracha or chili garlic sauce (1 teaspoon, optional): Start with less than you think you need; you can always add more heat but you can't take it back.
- Warm water (2–4 tablespoons): This thins the sauce to the right consistency—peanut butter is stubborn and thick until you coax it with liquid.
- Sesame seeds (1 tablespoon): The finishing touch that looks intentional and adds a subtle toasted crunch.
- Lime wedges: For squeezing at the table and adjusting brightness to your taste.
Instructions
- Prepare your vegetables:
- Spiralize your zucchini directly into a large bowl, then add the shredded carrots, sliced bell pepper, scallions, and cilantro. If the zucchini seems watery, let it sit for a minute and then drain any excess liquid that's pooled at the bottom—this keeps your sauce from getting diluted later.
- Build the sauce:
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice until it starts to come together. Add your sriracha now if you're using it, then whisk in warm water a tablespoon at a time until the sauce reaches a consistency that coats a spoon but still pours easily.
- Marry everything together:
- Pour the sauce over the vegetables and toss with purpose—you want every strand of zucchini to get a coat of that creamy, tangy goodness. Don't be shy with the mixing; this is when everything becomes unified.
- Add the crunch:
- Toss in your chopped peanuts, reserving some for the top. The peanuts soften slightly as they sit, so extra garnish means you'll have crispy ones when you serve.
- Plate and finish:
- Transfer to serving bowls or a platter, then scatter sesame seeds and any remaining peanuts across the top. Set lime wedges alongside so people can adjust the brightness to their liking.
- Serve or chill:
- Eat it immediately while the vegetables are at peak crispness, or chill it for twenty to thirty minutes if you want the flavors to deepen and marry—both versions are excellent, just different.
Save I learned these lessons the hard way, of course—I made this ahead for a dinner party once and ended up with a bowl of soggy noodles drowning in separated sauce, which was a humbling reminder that timing is part of cooking. Now I always add the finishing touches right before eating, and it's made all the difference between a good idea and something actually worth sitting down for.
Why This Sauce Works So Well
The magic of peanut sauce isn't actually the peanut butter—it's the combination of elements that surround it. The lime juice and vinegar provide acid that keeps everything from feeling heavy, the sesame oil adds a toasted depth that makes it taste sophisticated rather than simple, and the honey rounds the sharp edges while the soy sauce gives you umami, that savory note that makes you want another bite. I've tried to make it simpler, and it's never as good; this balance is why the recipe works.
How to Make It Your Own
The beauty of this salad is that it's a foundation you can build on depending on what's in your kitchen or what you're hungry for. Add grilled tofu if you want protein that's plant-based and absorbs the sauce beautifully, or shredded chicken if you're in a meat mood, or even a handful of edamame for earthiness and extra protein. You can swap the zucchini for spiralized cucumber on hot days when you want something even fresher, or add shredded carrot noodles alongside the zucchini for a sweeter, more delicate base. The sauce stays the same and transforms the whole thing depending on what's underneath.
Storage and Serving Suggestions
This salad is best eaten fresh, but the components keep beautifully separately. Store the spiralized vegetables in an airtight container for up to three days and the sauce in a jar for up to a week, and you have the building blocks for lunch whenever you need it. Pour the sauce over the vegetables just before eating, and you'll have the same bright, crisp experience as if you'd made it from scratch that morning.
- Pair this with iced green tea on a warm day, or crisp white wine if you're serving it as a dinner salad.
- Double the sauce if you like yours extra creamy and coating every vegetable completely.
- Taste and adjust the lime juice and sriracha right before serving—this is where you make it taste like your version of delicious.
Save This salad has quietly become the thing people ask me to bring to potlucks, which still surprises me because it feels so simple to make. There's something about a bowl of bright vegetables in a sauce that tastes like care and attention that makes people feel seen, and that's maybe the best thing any recipe can do.
Recipe Q&A
- → Can I substitute the zucchini noodles with another vegetable?
Yes, spiralized cucumber or carrot works well as alternatives, offering a similar fresh crunch and complementing the peanut sauce.
- → How do I adjust the spiciness of the peanut sauce?
Modify the amount of sriracha or chili garlic sauce used. Start with less and add gradually to suit your preferred heat level.
- → What protein options pair well with this dish?
Grilled tofu, shredded chicken, or edamame make excellent additions, adding heartiness without overpowering the dish’s fresh flavors.
- → Is it better served immediately or chilled?
It can be served right away for fresh crispness or chilled for 20-30 minutes to enhance the flavors and meld the sauce with the noodles.
- → Can I make this gluten-free?
Use tamari instead of soy sauce to keep the dish gluten-free without sacrificing flavor.